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Dutch Baby with Bacon and Runny Camembert

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Pixicook editorial team

A delightful Dutch Baby pancake with the savory addition of crispy bacon and melted Camembert cheese, topped with fresh chives.

Ingredients for Dutch Baby with Bacon and Runny Camembert

units in
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serves
4 peoplechevron

Chopped Bacon, crisped

cups

All Purpose Flour, sifted

cups

Kosher Salt

teaspoons

Baking Powder

teaspoons

Large Eggs, beaten

each

Chives, chopped

tablespoons

Unsalted Butter, melted

tablespoons

Camembert Cheese, at room temperature

slices

How to Make Dutch Baby with Bacon and Runny Camembert

1. Crisp the Bacon

Crisp up about a half cup of chopped bacon in a 9-inch oven-safe skillet over medium heat, which should take around 7 to 10 minutes.

2. Prepare the Dry Mix

In a large bowl, whisk together a cup of all-purpose flour with a half teaspoon of kosher salt, a quarter teaspoon of black pepper, and the same amount of baking powder.

3. Blend the Wet Ingredients

In a separate medium bowl, blend together eight large eggs, three-quarters of a cup of whole milk, a quarter cup of grated Parmesan, and half the prepped chives.

4. Combine and Cook

Once the bacon is crisp, add four tablespoons of unsalted butter to the skillet and increase the heat to medium-high. Once the butter melts, pour the egg mixture into the skillet, over the bacon and melted butter, and lay out slices of Camembert on top of the batter.

5. Bake the Dutch Baby

Transfer the skillet to a preheated 425-degree oven and bake for 20 to 25 minutes until the Dutch Baby is puffed and golden.

6. Garnish and Serve

Remove the Dutch Baby from the oven, sprinkle the remaining chives over the top, and serve immediately.

Pitfalls and tips

Preheat the Pan

Use a cast-iron skillet and preheat it in the oven for optimal heat retention and distribution, which is essential for the Dutch Baby's puff and crispy edges.

Blending the Batter

Use a blender or food processor to create a smooth and slightly bubbly batter, which is crucial for a custardy yet airy Dutch Baby.

Room Temperature Ingredients

Ensure eggs and milk are at room temperature for a better emulsified batter and an optimal rise.

Serving Immediately

Serve the Dutch Baby right out of the oven to retain its crispiness and fluffiness as it starts to deflate quickly.

Central Placement in the Oven

Place your skillet on a central rack to ensure even cooking and an evenly risen Dutch Baby.

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