Yield
Serves 4 to 6
Time
45 minutes total

Golden, crunchy, and covered in a salty, frico-like layer of baked Parmesan, this is sort of like a giant gougère-style cheese puff meets Yorkshire pudding, with a crisp outer crust and a soft, cheesy, custardy interior. If you’re not shy (or not serving this to a shy group), feel free to tear this apart with your hands to eat, licking the salty bits of cheese and herbs off your fingers when you’re done (if this is too tactile for you, use a large spoon for serving). You can serve this for dinner with a big salad or with some kind of roasted meat, or try it for brunch in place of the usual sweet and fruity Dutch babies that people expect. Or, for something completely out of the box, this also happens to make a fantastic cocktail nosh—serve it right out of the oven, still in the pan, to your guests and let them tear off pieces. It’s quite delicious with a gin martini.

LISTEN: Weeknight Kitchen with Melissa Clark - A Nibble and a Cocktail

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Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 large eggs
  • 3/4 cup whole milk
  • 2 tablespoons finely chopped fresh thyme leaves, plus more for garnish
  • 2 tablespoons minced fresh chives or tarragon, plus more for garnish
  • 6 tablespoons unsalted butter
  • 3/4 cup grated Parmesan cheese
  • Flaky sea salt, for garnish
  • Sriracha and/or lemon wedges, for serving (optional)

Dinner by Melissa ClarkDinner: Changing the Game
by Melissa Clark

Directions

1. Heat the oven to 425°F.

2. In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined. Then stir in the thyme and chives.

3. Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan.

4. Pour the batter into the skillet, and scatter the cheese and flaky sea salt over the top. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes. Baking it a little less gives a softer interior though less rise; baking it a little more gives you more puff and a drier interior; both ways are good.

5. Serve immediately, garnished with thyme and chives, and with Sriracha and/or lemon wedges on the side if desired.

Reprinted from Dinner: Changing the Game. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.