This Two Cheese Dutch Baby with Bacon is such a great dish for a weekend breakfast or brunch. So good in fact, I have made it twice and photographed it twice in the space of two weeks. A few ingredients and the easiest recipe make for a delicious and pretty impressive meal.
A wheel of Camembert cheese is placed in a pancake style batter seasoned with grated mature cheese, then baked until puffed up and golden. Add some crispy fried bacon, baby tomatoes roasted in spicy chili oil and you have a quick and easy feast for the family table. Omit the bacon to keep it vegetarian and add some sauteed mushrooms instead.
I have only known Dutch Baby to be sweet dishes and have made a few for this blog. This version with hot cross bun croutons and smashed easter eggs is a popular Easter recipe (yes it is as good as it sounds) and this more toned-down version with fresh strawberries and vegan caramel sauce is as delicious. It seems savoury versions aren’t made as often (I got my inspiration for this Two Cheese Dutch Baby from a recent New York Times Food recipe) but the batter yields itself to be sweet or savoury and the options for flavourings and toppings are really endless. Go ahead and experiment!
Neither Dutch nor a baby, the Dutch Baby pancake is sometimes called a German pancake, a Bismarck, or a Dutch puff and is similar to a large Yorkshire pudding. The thin pancake-like batter is poured in a greased, hot pan. In a few minutes, the batter will start to puff around the edges, rising higher and higher and once the edges turn a golden brown it is ready. Once you’ve taken it from the oven, the Dutch Baby will collapse back into the pan as the steam holding it up evaporates, producing a soft and tender hot crepe.
I hope you enjoy this recipe for Two Cheese Dutch Baby. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
- 3 large eggs
- 150ml full cream milk
- 30g butter, melted plus 20g butter
- 100g flour
- sea salt flakes
- freshly ground black pepper
- 50g finely grated full fat hard cheese
- 1 wheel camembert cheese, sliced
- crispy fried bacon rashers
- roasted baby tomatoes
- chopped chives or parsley
- Place a medium sized pan in the center of the oven and heat the oven to 230 degrees C
- Let the pan heat up in the oven for at least 15 minutes
- Whisk the eggs, add the milk and 30g melted butter while whisking
- Add the flour, season with salt and pepper and mix until just combined
- Let the batter stand for 10 minutes
- Mix in the grated cheese
- Carefully remove the pan from oven and swirl the remaining 20g butter in the pan to coat the base and sides
- Pour the batter into the pan and quickly place the camembert slices on top of the batter
- Bake until puffed and brown around edges, about 20 minutes
- Serve immediately with crispy fried bacon, roasted tomatoes and some chopped chives or parsley scattered on top