This dinner-worthy Dutch baby is absolutely delicious. It’s made with fresh wild garlic and parmesan and simple pantry ingredients (eggs, spelt flour, milk and butter). It couldn’t be easier to make and is totally adaptable to whatever fresh ingredients you have on hand. Everything is baked together in a cast iron skillet for a delicious dish, which can be topped with your favourite fresh ingredients. In this case, sautéed king trumpet mushrooms and chives. And don’t forgot a drizzle of Sriracha chili sauce — exquisite!
What is a Dutch Baby?
A Dutch baby is sort of like a pancake — a hybrid pancake of sorts. They can be sweet or savoury and are like a cross between an oversized pancake or crepe and a popover — all of which is made in skillet with no flipping involved. It is baked in a hot cast iron skillet – it will puff up, like a popover and then will deflate a little after being removed from the oven. Sweet versions are terrific for breakfast or dessert and savoury ones for brunch, lunch or dinner.
One this for sure, is that you need to heat the pan before making your Dutch baby. This is what helps get a puffed up fluffy pancake. Of course, there are different methods that could be followed. Some people like to heat the skillet in the oven beforehand,I on the other hand like to heat the skillet on the stovetop while browning the butter. In which case, it’s really important that the oven is finished preheating once the butter is browned. We don’t want the pan cooling down.
This type of recipe is endlessly customisable. The base recipe remains the same, flour, milk, eggs, and butter. Simple. You can add your favourite spring herbs and a sprinkling of cheese — be it parmesan, French Comté, goat cheese or burrata. Or try a little thinly sliced Serrano or prosciutto and a handful of arugula leaves. It’s all good! My favorite is with sautéed king trumpet mushrooms and a sprinkling of fresh chives.
Looking for other wild garlic recipes?
Try one of these delicious recipe ideas:
Dutch Baby with Parmesan and Wild Garlic
- 100 g spelt flour
- sea salt and freshly ground black pepper, to taste
- 4 large eggs, room temperature
- 150 ml whole milk
- 1 bunch wild garlic, finely chopped (30 g)
- 65 g unsalted butter
- 1/3 cup grated Parmesan cheese (40 g)
- Flaky or coarse sea salt, to garnish
To serve (optional):
- Sautéed mushrooms (I like king trumpets)
- Chopped chives
- Sriracha chili sauce or lemon wedges
Preheat the oven to 425°F./ 220°C.
In a large bowl, whisk together the flour, salt and pepper.
In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined (do not overmix!). Then stir in the wild garlic.
Melt the butter in a 22-24 cm cast-iron or other oven-safe skillet over medium-high heat.
Continue to cook until the butter smells nutty and turns brown (not burned); about 5 minutes. Swirl the skillet so the butter also coats the sides of the pan.
Gently pour the batter into the skillet, and scatter the parmesan over top. Season with a little sea salt and freshly ground pepper.
Transfer to the preheated oven and bake until the Dutch baby is puffed and golden, 18-22 minutes.
Serve immediately, garnished with toppings of choice, and Sriracha or lemon wedges on the side, if desired. Enjoy!
- I really like sautéed mushrooms with this dish, your can sauté them while the Dutch baby bakes in the oven. Cook for 5-6 minutes depending on the size of the sliced mushrooms, until they turn a nice golden colour. This also tastes nice topped with fresh arugula leaves.
- I highly recommend serving this Dutch baby recipe with Sriracha (chili sauce). It can be found in Asian food stores or well-stocked supermarkets.
- Leftovers can be stored in the fridge and easily be reheated in the oven and enjoyed for use to 2 days.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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