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dutch baby in skillet.

Savory Dutch Baby

This Savory Dutch Baby is easy to make, but impressive. It's perfect for breakfast, brunch or dinner. 
5 from 7 votes
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Ingredients
  

  • ¾ cup all purpose flour
  • ½ teaspoon salt
  • ⅔ cup whole milk
  • 4 eggs
  • 3 Tablespoons butter unsalted
  • 1 cup Fontina cheese shredded
  • 1 teaspoon thyme
  • 2-3 ounces diced Pancetta
  • 1 cup grape tomatoes halved
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon salt or, to taste
  • ½ teaspoon pepper or, to taste

Instructions
 

  • Toss tomatoes in olive oil, salt and pepper and roast (cut side up) in 350 degree oven for 30-40 minutes. Set aside.
  • Brown pancetta in small skillet over medium heat 2-3 minutes or until lightly browned and fragrant.
  • Whisk flour and salt in medium bowl and set aside.
  • Whisk eggs, milk and thyme in separate bowl and then stir in dry ingredients and whisk until smooth.
  • Melt butter in iron skillet (9-11 inch size) in 425 degree oven until butter just starts to brown. Watch it carefully. About 6-7 minutes should be good.
  • Remove skillet from oven, swirling to distribute brown butter on bottom of skillet, then pour in batter.
  • Gently sprinkle on pancetta and grated cheese, leaving about 1 inch border around the edge.
  • Baked about 10 minutes or until puffed and starting to brown. Reduce heat to 325 and bake until center is set - about another 8-10 minutes.
  • Remove from oven. Sprinkle with roasted tomatoes and garnish with baby arugula or micro greens, if desired. Cut into wedges and serve hot.
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