Description
This savory Dutch baby pancake is a delicious and impressive brunch option, featuring a fluffy, oven-baked batter topped with creamy Boursin cheese, sweet peas, and fresh herbs. It’s simple to make yet elegant enough for guests.
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 cup frozen peas, thawed
- 1/4 cup Boursin cheese (or other herbed soft cheese)
- 2 tablespoons chopped fresh herbs (such as parsley, chives, or dill)
Instructions
- Preheat your oven to 425°F (220°C) and place a 9- or 10-inch ovenproof skillet inside to heat.
- In a blender or mixing bowl, combine the eggs, flour, milk, salt, and pepper. Blend or whisk until smooth. Let the batter rest while the oven finishes preheating.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the pan as it melts.
- Pour the batter into the skillet and immediately return it to the oven. Bake for 20 to 25 minutes, or until puffed and golden brown.
- Remove the Dutch baby from the oven and top with peas and dollops of Boursin cheese. Sprinkle with fresh herbs.
- Serve immediately while the pancake is still puffed and warm.
Notes
- The Dutch baby will deflate shortly after coming out of the oven—this is normal.
- You can substitute Boursin with goat cheese or cream cheese mixed with herbs.
- Feel free to use fresh peas if in season—just blanch them briefly before using.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 140mg
