Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An assembled herby dutch baby with smoked salmon, asparagus, and a Boursin cheese fills a large black cast iron skillet. The Dutch baby is garnished with lemon wedges, a lemon butter sauce, and fresh herbs. The skillet sits atop a light gray textured surface surrounded by bowls of toppings and a small glass bowl filled with lemon butter sauce. A light cream linen napkin is tied around the skillet handle and a serving spatula rests alongside.

Savory Dutch Baby with Smoked Salmon & Asparagus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jess Larson
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: serves 4-6 1x
  • Category: Main Dish, Breakfast & Brunch Recipes
  • Method: Baked
  • Cuisine: American

Description

The brunch classic with a savory twist, a perfectly puffy Dutch baby is the best easy-yet-elegant dish for any at-home brunch.

If you’re new to Dutch babies, you’re in for quite a treat! This breakfast classic is part pancake, part crepe, part popover, & 100% delicious. Best yet, they’re seriously easy to throw together – your blender & oven will do all of the work! A few quick tips for a picture-perfect Dutch baby with plenty of poof:

  • Use a blender! The high speed of a blender whips the eggs extra well so they’re nice & fluffy for the ultimate rise. Plus, it’s the easiest way to remove any potential lumps from the batter.
  • Preheat a cast-iron skillet in the oven. Be sure to preheat your skillet while you prepare the batter – it needs to be nice & hot to help give the savory Dutch baby its rise.

Traditionally, Dutch babies are are served plain or topped with sweets like fruits & syrups, but for this recipe we’ve chosen to load it up with an array of savory toppings like smoked salmon, sautéed asparagus, crumbly herbed cheese, & fresh herbs to create layers of flavor, texture, & color that are just as delicious as they are beautiful.

Be sure to check the blog post, above, for plenty more tips, tricks, & savory Dutch baby toppings ideas! ♡ Happy brunchin’!

Ingredients

Scale

for the savory Dutch baby:

for assembly & serving:

  • 3 tablespoons unsalted butter, divided
  • 16 ounces fresh asparagus, woody ends trimmed & sliced on the bias into ½-inch pieces (approx. 2 cups sliced)
  • 1 lemon, juiced & divided
  • 4 ounces thinly sliced smoked salmon
  • 2 ½ ounces Boursin cheese, crumbled (approx. ½ the cheese puck)
  • finely chopped fresh herbs (parsley, dill, etc.)
  • kosher salt & ground black pepper, to season

Instructions

  1. Prep: Place a 12-inch oven-safe skillet (such as a cast iron skillet) on an oven rack positioned in the center of the oven. Preheat the oven to 450 degrees F. Once the oven comes up to temperature, let the cast iron skillet preheat for 10-15 minutes longer. While the oven & skillet preheat, it’s a great time to multi-task by gathering & prepping Ingredients according to the Ingredients List (above), preparing the savory Dutch baby batter (Step 2, below), & prepping the Dutch baby toppings (Step 4, below).Savory dutch baby ingredients arranged on a light gray surface: unsalted butter, Bob's Red Mill Unbleached White All-Purpose Flour, whole milk, large eggs, dried thyme, fresh asparagus, lemon, smoked salmon, Boursin cheese, fresh herbs, kosher salt, and ground black pepper.
  2. Prepare the savory Dutch baby batter: Meanwhile, as the oven preheats, prepare the Dutch baby batter. Add the flour, milk, eggs, & dried thyme to a high-speed blender, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Blend on high speed, stopping to scrape down the sides as needed, until the mixture forms a smooth & frothy batter. Set aside to rest for 10-15 minutes while the oven & skillet preheat. (Alternatively, if you do not have a high-speed blender, you can mix the savory Dutch baby batter by hand. For best results, we suggest whisking the eggs & milk until light & frothy first, then whisk in the flour & thyme, just until combined. Do not overwork the batter.)An overhead shot of savory Dutch baby batter inside of a high-speed blender carafe that sits atop a light gray textured surface.
  3. Bake the savory Dutch baby: Once the oven & skillet are preheated, carefully remove the hot skillet from the oven. Place the melted butter in the skillet, swirl & stir to coat the bottom in the pan. Pour the prepared Dutch baby batter into the skillet. Return the skillet to the oven. Bake the savory Dutch baby 15-20 minutes, until the Dutch baby is puffed, the edges are set, & the top is as golden brown as you like. Remove from the oven for serving.A baked savory dutch baby fills a large black cast iron skillet that sits atop a light gray textured surface.
  4. Cook the asparagus & prepare the lemon butter: Meanwhile, as the savory Dutch baby bakes, prepare the toppings. Melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Add the sliced asparagus, seasoning with ½ teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until the asparagus is vibrantly green & tender, 3-4 minutes. Remove from the heat & squeeze ½ of the lemon juice over top. Meanwhile, melt the remaining 2 tablespoons butter & whisk with the juice of the remaining ½ lemon. Set aside for assembly.1/2-inch pieces of asparagus cook inside of a large white Staub cast iron skillet that sits atop a light gray textured surface.
  5. Assemble the savory Dutch baby & serve: Spoon the cooked asparagus into the center of the savory Dutch baby, then top with the cooked asparagus, thinly sliced smoked salmon, & crumbled cheese. Finish with a drizzle of the prepared lemon butter sauce & a sprinkling of finely chopped fresh herbs. Slice into 4-6 pieces & serve immediately. Enjoy!An assembled herby dutch baby with smoked salmon, asparagus, and a Boursin cheese fills a large black cast iron skillet. The Dutch baby is garnished with lemon wedges, a lemon butter sauce, and fresh herbs. The skillet sits atop a light gray textured surface surrounded by bowls of toppings and a small glass bowl filled with lemon butter sauce. A light cream linen napkin is tied around the skillet handle and a serving spatula rests alongside.

Equipment

Notes

  • Easy swaps & substitutions: Half the fun of a Dutch baby is its versatility, & a savory Dutch baby is no different! While we enjoy the recipe as written, with asparagus & smoked salmon, you can customize it to suit your tastes in about a thousand different ways. Feel free to swap smoked salmon for crispy bacon lardons or prosciutto. Omit the asparagus or swap it out with some hearty mushrooms. Melt a little cheese on top of the Dutch baby just as it comes out of the oven, or finish it off with freshly shaved parmesan. Have fun with it & make it your own!
  • Storage & Reheating: Once baked & assembled, this savory Dutch baby is best enjoyed immediately while it’s still warm, though leftovers will keep, stored in an airtight container in the refrigerator for up to 3 days. I like enjoying leftovers cold or room temperature – just take them out of the refrigerator & let them warm up for 15-20 minutes before enjoying.

Find it online: https://playswellwithbutter.com/savory-dutch-baby/