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Best Savory Dutch Baby

AR Cally

"Great choice for a savory brunch. Super easy to put together if using an immersion blender."
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44 m servings 447 cals
Original recipe yields 4 servings

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place a cast iron skillet in the preheated oven for 15 minutes.
  3. Whisk 3 eggs together in a bowl until well blended and frothy. Add milk and 2 tablespoons melted butter; mix well. Stir in flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend until batter is smooth.
  4. Place 1 tablespoon butter in the hot skillet and swirl until bottom is evenly coated and butter is melted. Pour batter into the skillet and place immediately in the oven.
  5. Bake in the preheated oven until edges are brown and pancake is inflated, 15 to 20 minutes.
  6. Heat vegetable oil in a large skillet over medium heat; crack 4 eggs into skillet. Cook until desired doneness is reached, 2 to 3 minutes per side.
  7. Mix ricotta cheese, salt, and pepper, together in a bowl.
  8. Cut pancake into 4 pieces and top each with a fried egg, ham, ricotta cheese, and Parmesan shavings.

Nutrition Facts

Per Serving: 447 calories; 31.3 g fat; 16.5 g carbohydrates; 24.6 g protein; 382 mg cholesterol; 1008 mg sodium. Full nutrition

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Read all reviews 5
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DIRECTIONS TOO SCANTY FOR A BEGINNING COOK. I love Dutch Babies and they are so easy to make. However, I am usually at a loss as to what to fill them with. This recipe is the perfect solution. ...

Did not have whole milk but substituted cream. Turned out very good.

I made this because the other reviewer couldn't understand the recipe and it looked good. I had no problem with it and it was delicious!

Worked great , just follow the directions! We added some sauteed mushrooms and onions to ours. Very good!

This has some of the most confusing directions I have ever seen. I’m not sure we’re to start or even if I want to!!