Dutch Babies

Aldrich Guest House

900 3rd St , Galena, IL 61036-2627 USA


  • 4 eggs
  • 1 1/3 c. flour
  • 1 1/3 c. milk
  • pinch of salt
  • 2 T. unsalted butter
  • 4 oz smoked salmon
  • ½ c. grated gruyere
  • 2 scallions


  1. Place 1/2 T in each of 4-6 inch cast iron skillets
  2. Place skillets into cold oven and heat oven to 400 degrees
  3. Whisk eggs together until just blended (avoid overmixing - too many air bubbles will prevent the Dutch Babies from rising properly)
  4. Whisk in milk and pinch of salt without overmixing.
  5. Place flour in a seperate bowl and place a well in the center.
  6. Pour egg/milk mixture into the well and whisk just until combined.
  7. Allow batter to rest while following the next steps:
  8. Once oven is heated to 400 degrees, carefully remove skillets to a cooling rack
  9. Divide the batter between the 4 skillets (approx. 1 scant cup each)
  10. Bake at 400 degrees for 2 minutes without opening the oven door.
  11. While Dutch Babies are cooking, grate the cheese and slice the scallions.
  12. Dutch Babier are finished when puffed and golden brown - remove to a cooling rack.
  13. Top with grated cheese, salmon and scallions.
  14. Serve immediately on a plate protected with a pot holder, folded napkin or cork roaster.
About this recipe:

Dutch Babies