Savory Dutch Baby With Boursin and Peas

Clarice Lam

Clarice is a pastry chef with over a decade of writing and creating recipes. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe.

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Updated on 05/16/23

Tested byJoan Velush

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Savory Dutch Baby with Boursin and Peas — The Spruce Eats / Diana Chistruga

Prep:15 mins

Cook:20 mins

Total:35 mins

Servings:4to 6 servings

Yield:1 9-inch Dutch baby

25 ratings

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The most underrated brunch dish, in my opinion, is the Dutch baby.

The History of the Dutch Baby

Also known as a German pancake, the term Dutch baby was trademarked by the owner of Seattle restaurant, Manca’s, in 1942. This breakfast classic was so named from the misinterpretation of the appellation “Deutsch” (meaning German) and “baby” from the mini pancakes they also sold.

What is a Dutch Baby?

Unlike American pancakes, Dutch babies are more like a cross between asoufflé andYorkshire pudding. The batter is baked in a buttered cast-iron skillet yielding a fluffy and billowy, yet lightly crispy pancake.

The majority of Dutch babies are served sweet topped with things like fruit, sugar, or cream. Here I make a savory Dutch baby with one of my favorite cheeses, Boursin (garlic and herb flavor is my favorite but really any of them would work), and buttery, herbyEnglish peas.

What to Serve with This Dutch Baby

Pair your savory Dutch baby with theperfect brunch mimosa and make some otheressential brunch recipes to go with it.

Recipe Tips

If you don’t have a cast-iron pan you can use any skillet that is safe to put in the oven, but it may not puff or come out as nice.
If you don’t have a blender you can whisk everything together by hand.

Make Ahead

The batter can be made up to 3 days in advance and stored in an airtight container or jar in the fridge. Remove the batter from the fridge at least 30 minutes before using it to bring it to room temperature, and give it a little whisk before using.

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“A savory Dutch Baby is a great idea for brunch or for lunch with a side salad. The topping combination of English peas and Boursin cheese is perfect. This recipe is a terrific blueprint for other possibilities. I could see trying this with diced ham, bacon, asparagus, or smoked salmon. So many toppings would work well here.” —Joan Velush

A puffy browned Dutch baby with green peas and chunks of Boursin cheese served in a skillet

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Ingredients

For the Pancake

3large eggs
3/4cupwhole milk
2/3cup (80 grams)all-purpose flour
2tablespoonsunsalted butter, melted
1/2teaspoon finesalt
1/2teaspoonground black pepper
2tablespoonsunsalted butter
2teaspoons finely chopped fresh Italianparsley
2teaspoons finely choppedscallions

For the Peas

1tablespoonunsalted butter
1tablespoonextra-virgin olive oil
1cup fresh Englishpeas
2cloves garlic, minced
1 1/2tablespoons finely choppedscallions
1/2cupwater
1 1/2tablespoons finely chopped fresh Italianparsley
1/4teaspoon finesalt
1/2teaspoonground black pepper
Finely gratedzest of1lemon

To Finish

1 puck (5.2ounces)Boursin cheese
1tablespoon finely chopped fresh Italianparsley, optional
Pea shoots, optional

Steps to Make It

Make the Dutch Baby

Gather the ingredients. Preheat the oven to 450 F and place a 9-inch cast-iron skillet in the oven to heat.
The Spruce Eats / Diana Chistruga
Combine the eggs, milk, flour, melted butter, salt, and pepper in a blender and blend until smooth.
The Spruce Eats / Diana Chistruga
When the oven is ready, carefully remove the cast iron skillet and add the remaining 2 tablespoons butter, swirling to coat the bottom.
The Spruce Eats / Diana Chistruga
Quickly pour in the batter and sprinkle the finely chopped parsley and scallions on top. Place it in the oven to cook for 20 to 25 minutes until puffed and lightly browned around the edges.
The Spruce Eats / Diana Chistruga

Cook the Peas

Gather the ingredients.
The Spruce Eats / Diana Chistruga
While the Dutch baby bakes, cook the peas. Melt the butter and olive oil in a skillet over medium high heat and add the peas, garlic, and scallions. Sauté, stirring occasionally for 1 to 2 minutes, until the garlic is fragrant but not at all brown.
The Spruce Eats / Diana Chistruga
Add just enough water to barely cover the peas, about 1/2 cup, and continue to cook until the peas are tender and the water has evaporated, about 5 minutes.
The Spruce Eats / Diana Chistruga
Add the parsley, salt, pepper, and lemon zest and stir to combine. Set the peas aside until the pancake is done.
The Spruce Eats / Diana Chistruga

Garnish and Serve

Remove the Dutch baby from the oven and top with heaping spoonfuls of Boursin cheese and the cooked peas.
The Spruce Eats / Diana Chistruga
Garnish with more chopped parsley and pea shoots if desired. Serve immediately.
The Spruce Eats / Diana Chistruga

Variations

Try adding afried egg or some delicious cured meats like prosciutto on top.
Use your favorite herbs instead of the parsley. Tarragon, thyme, and basil are all good options.
Instead of Boursin, try another soft cheese like fresh goat cheese (chèvre), sheep's milk cheese, or even crumbled feta. Feta will not be as rich and unctuous but it will be delicious.
Instead of or in addition to the peas, top this Dutch baby with spring mix that has been lightly dressed in atart lemony dressing.

How to Store

I highly recommend eating the Dutch baby the day of, but if you have leftovers you can save it in an airtight container in the fridge for up to 2 days. Reheat it in a toaster oven at 400 F.

Spinach Frittata With Bacon and Cheddar

Nutrition Facts(per serving)
303	Calories
21g	Fat
18g	Carbs
12g	Protein

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	303
% Daily Value*
Total Fat 21g	27%
Saturated Fat 11g	57%
Cholesterol 133mg	44%
Sodium 433mg	19%
Total Carbohydrate 18g	6%
Dietary Fiber 2g	9%
Total Sugars 3g
Protein 12g
Vitamin C 7mg	37%
Calcium 108mg	8%
Iron 2mg	12%
Potassium 200mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.