What is a Dutch baby

A giant popover that emerges from the oven dramatically puffed with crisp edges and a tender, eggy center. It naturally deflates after baking, which is exactly what should happen.

“Essentially a giant popover, this savory Dutch baby emerges from the oven dramatically puffed, with crisp edges and a tender, eggy center.”

The secret to puffing

Preheat your cast iron skillet at 450 degrees for at least 25 minutes so the batter starts cooking immediately. Use room-temperature ingredients and whip plenty of air into the eggs with a blender.

“A properly preheated skillet is key: This recipe heats the pan in a 450° oven for at least 25 minutes so the batter starts cooking as soon as it hits the surface.”

Make the batter fast

Blend room-temperature eggs until frothy, then stream in milk and melted butter. Add flour, cornstarch, salt, and pepper and blend just to combine. A blender incorporates air quickly, but vigorous whisking works too.

Bake and top it

Pour batter into the hot buttered skillet and bake for 20 to 25 minutes until puffed and brown around the edges. Top with fried eggs and avocado, smoked salmon and crème fraîche, or bacon and cheddar.

“Top your Dutch baby with fried eggs, avocado, and shaved ham; smoked salmon, crème fraîche, and sliced scallions; or sautéed kale, crispy bacon, and aged cheddar.”

Why it deflates

Don't be alarmed when your Dutch baby begins to deflate after leaving the oven. This is completely normal and expected. The dramatic puff is part of the appeal, and the deflation creates the perfect texture for toppings.

“Don't be alarmed when it begins to deflate after leaving the oven, that's exactly what it's supposed to do.”