Savory Dutch Baby for Two Recipe

Name: Savory Dutch Baby for Two
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1/4 cup all-purpose flour; 1 Tbsp. sugar; 1 tsp. finely chopped thyme leaves; 1/2 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 2 Tbsp. finely grated Parmesan, plus more for serving; 2 large eggs; 1/2 cup whole milk; 2 Tbsp. unsalted butter, cut into pieces; Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

Ingredients

1/4 cup all-purpose flour
1 Tbsp. sugar
1 tsp. finely chopped thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. finely grated Parmesan, plus more for serving
2 large eggs
1/2 cup whole milk
2 Tbsp. unsalted butter, cut into pieces
Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

	PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 2 servings

Instructions

Preheat oven to 425°F.
Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
Process eggs and milk in a blender until light and frothy, about 2 minutes.
Add flour mixture and pulse to combine.
Heat a 10" cast-iron skillet over medium-high.
Once hot, melt butter and swirl to coat skillet.
Pour batter into hot melted butter in skillet.
Transfer to oven and bake until puffed and golden brown, 12–15 minutes.
Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
Do Ahead: Batter can be made 2 days ahead.
Transfer to a medium jar and chill.
Shake jar before cooking.