Dutch Baby

Contrary to it's name, the Dutch baby is not actually Dutch - it is a German dish that has many delicious sweet and savory variations. Kathleen has shared a recipe she recieved from Jo Ellen A. to teach us how to make our own!

You can also view the video on the Evergreen YouTube channel: https://youtu.be/n2-wsv9FyIs


1 cup milk (use regular milk, not coconut or almond)

3/4 cup flour

2 tablespoons granulated sugar (for sweet version)

1/2 teaspoon salt

4 large eggs

4 tablespoons butter

Zest of 1 lemon (for sweet version)

Finely grated Parmesan cheese (for savory version)

Fresh thyme & oregano, chopped (optional for savory version)


Lemon Dutch Baby - Step 1

Preheat your oven to 425 degrees F. Combine, milk, flour, salt, sugar, eggs, and lemon zest. Blend until smooth - Kathleen used her Magic Bullet blender.


Lemon Dutch Baby - Step 2

Place butter in a 12" heavy skillet, then place skillet in preheated oven until the butter melts. Once melted, swirl the pan around to coat it in the melted butter. Cast iron works really well for this - Kathleen used a cast iron pan coated in enamel.


Lemon Dutch Baby - Step 3

Pour mixed batter into the pan - it's best to do this while the pan is still warm from the oven. Bake for 17-20 minutes or until puffed and golden.

Kathleen's dutch baby started forming some interesting shapes in the oven! It still tasted great in the end though.


Lemon Dutch Baby - Step 4

Top with desired sweet toppings. Kathleen used lemon curd, powdered sugar, and blueberries for hers - yum!


Round Skillet

Kathleen was able to try another Dutch baby using a smaller round skillet . It rose perfectly in the oven and tasted delicious!


Savory Dutch Baby 

For the savory version, follow all the same steps as above, but omit the granulated sugar and lemon zest in the batter. 

Kathleen also used her favorite Tuscan spice blend (which she bought from The Spice and Tea Exchange) mixed in with the flour.

Again, be sure to melt the butter in the oven so that the skillet gets hot before pouring in the batter.

Before popping it in the oven, top the savory Dutch baby with Parmesan cheese, and fresh thyme and oregano if you have them.

What a treat! Kathleen also tried adding some sauteed mushrooms to the top, which she said was a great combination!


Enjoy making some of your own tasty Dutch babies...you can try out all kinds of different toppings for both sweet and savory. Some people like to use other kinds of fruit and syrups on the sweet ones, and you can also try different herbs, cheeses, and even meat or veggie toppings on the savory ones. Let us know your favorite flavor combinations!

Thank you again to Kathleen for sharing this recipe!

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