"We enjoyed this, changing the recipe from the one which was in Sift Magazine by subbing the herbs and cheese that I had on hand --I consider this recipe a pantry type of recipe. This makes one (12 inch) Dutch baby"

Original recipe yields 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (295.7 g)
Calories 447.5
Total Fat - 26.3 g
Saturated Fat - 9.3 g
Cholesterol - 912.5 mg
Sodium - 602 mg
Total Carbohydrate - 14.9 g
Dietary Fiber - 1.8 g
Sugars - 2.2 g
Protein - 36.3 g
Calcium - 265.9 mg
Iron - 4.9 mg
Vitamin C - 0.6 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

In a bowl combine the first 3 ingredients (-pepper). In another bowl whisk together the eggs and milk and then whisk the wet ingredients into the dry mixture. Stir in herbs.

Step 3

In and 12 inch cast iron skillet (or another oven-safe skillet) over medium high heat melt the butter and then continue cooking for another 5 minutes or until butter is light brown, swirling to coat bottom of pan.

Step 4

Pour batter into skillet and then sprinkle with the cheese and fall sea salt over the top. Bake for 20-25 minutes or until the dutch baby is puffed and golden.