We love a savory Dutch baby in the summer. Herb-flecked and baked until golden and puffed, it’s finished with slow-roasted tomatoes and crumbled gorgonzola, plus plenty of fresh herbs.
Breakfast for dinner!
Is a savory Dutch baby strictly breakfast? Maybe not — it’s more of a brunch or light dinner centerpiece. Either way, it’s comforting and satisfying: a big puffed pancake brightened with herbs, topped with caramelized slow-roasted cherry tomatoes, crumbled gorgonzola and fresh basil.
I could eat this all summer long.
My first savory Dutch baby experiment was a chipotle bacon and blue cheese version. I’ve made many variations over the years, but the herb-forward savory base with roasted tomatoes and tangy blue cheese always wins. It hits sweet, salty and savory notes at once.
The slow-roasted tomatoes are essential. I love how cherry tomatoes concentrate and become sweet and caramelized when roasted low and slow. They take about two hours, but the time is mostly hands-off. Roast them in the morning, while you clean up after dinner, or make them ahead and refrigerate in a sealed container — they rehearse beautifully.
The Dutch baby itself is unbelievably simple and protein-rich thanks to the eggs. The batter is just eggs, milk, flour, salt and pepper, plus a generous amount of herbs. I like dried chives and a ranch seasoning blend for a punch of savory flavor — Trader Joe’s ranch shaker works well, or you can mix your own from garlic powder, onion powder, dried chives and dill.
Blend the batter until smooth, pour it into a preheated baking dish with melted butter, and bake. In about 25 minutes you’ll have a puffed, golden pancake full of savory flavor.
The Dutch baby will rise dramatically in the oven and then settle a bit after you remove it — that’s normal. Top it while still warm with crumbled gorgonzola and the slow-roasted tomatoes so the cheese softens and the juices meld. Finish with extra fresh herbs.
This is not a sweet Dutch baby, so there’s no maple syrup — though a drizzle of balsamic glaze could be nice. The tomatoes are juicy and the cheese is melty, so the dish comes together without any extra sauce. It’s filling, full of summer flavor, and reheats well.
Savory Herb Dutch Baby
Savory Herb Dutch Baby with Slow Roasted Tomatoes
4 to 6 people
Ingredients
Slow roasted tomatoes
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
Savory Dutch baby
- 6 tablespoons butter
- 6 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- 3 tablespoons dried chives
- 2 tablespoons ranch seasoning
- 1 cup all-purpose flour
- ½ cup crumbled gorgonzola, for topping
- ¼ cup fresh herbs (like basil), for topping
Instructions
Slow roasted tomatoes
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- Toss the halved cherry tomatoes with olive oil, garlic, sugar, salt, pepper and dried thyme. Spread on the prepared sheet.
- Roast for 1½ to 2 hours, tossing every 30 minutes, until the tomatoes are deeply caramelized and slightly shriveled. Store in a sealed container in the fridge if making ahead.
Savory Dutch baby
- Preheat oven to 425°F. Place the butter in a 9×13 baking dish and put it in the oven to melt while you combine the batter.
- In a blender, combine the eggs, milk, salt, dried chives, ranch seasoning and flour. Blend until smooth.
- Remove the hot dish from the oven (butter should be melted). Pour the batter into the hot, buttery pan.
- Bake for about 25 minutes, until the pancake is puffed and golden.
- Top immediately with crumbled gorgonzola, the slow-roasted tomatoes and fresh basil. Serve warm.
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This flavor combo is truly delightful.