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Filled with smoky ham, nutty Gruyère, and fresh chives, this savory Dutch baby recipe is simple enough for a lazy weekend but special enough for guests.
The inspiration for this savory Dutch baby recipe comes from Tasting Paris: 100 Recipes To Eat Like A Local by Clotilde Dusoulier, the voice behind the Paris-based cooking blog Chocolate & Zucchini. I spent a lot of time in Paris in my early twenties, so flipping through the book makes me a little wistful for those days.
In France, this type of oven-puffed pancake is called a pascade. Clotilde describes it as halfway between a crêpe and a cheese soufflé, crisp on the outside and comfortingly tender inside. I took her recipe and, keeping with the French theme, added Dijon mustard, chopped ham, grated Gruyère, and chives. The result is a savory pancake that’s just as good for brunch as it is for lunch or a light dinner. Serve it with a simple salad or fresh fruit, or add roasted asparagus or another seasonal vegetable to make the meal a little more substantial.
“Ridiculously easy……..this recipe epitomizes a perfectly delicious breakfast!”
What You’ll Need To Make a Savory Dutch Baby
- Eggs: The base of the batter; they give the Dutch baby its dramatic puff and tender, custardy center.
- Dijon Mustard: A small amount adds subtle tang without making the pancake taste mustardy.
- All-Purpose Flour: Gives the pancake just enough structure to puff while keeping the center tender.
- Whole Milk: Provides the liquid for the batter and helps create a tender, custardy interior. If you don’t have whole milk, a combination of heavy cream and skim milk works just as well.
- Gruyère Cheese: Melts beautifully into the pancake, adding a nutty richness that pairs especially well with the ham.
- Fresh Chives: Bring a mild oniony flavor and a little freshness and color to the pancake. Snip them with kitchen shears for quick prep.
- Unsalted Butter: Helps the pancake develop crisp, golden edges and adds richness to the batter. Using unsalted butter gives you better control over the seasoning, especially since both the ham and Gruyère can be fairly salty.
- Ham: This is a great place to use leftover baked ham, but good-quality deli ham works well, too. Cut it into small pieces so it distributes evenly throughout the pancake.
- Jump to the printable recipe for precise measurements
How To Make a Savory Dutch Baby
Make the batter: Whisk together the egg, mustard and seasoning. Mix in the flour and then gradually whisk in the milk, followed by the cheese and chives. Adding the flour before the milk makes it easier to whisk out any lumps and get a smooth batter.
Assemble, bake, and serve: Melt the butter in the ovenproof pan, swirling to coat the bottom. Scatter the ham evenly over the butter, then pour the batter on top. Bake until puffed and golden, without opening the oven door—the rush of cool air can cause the pancake to deflate before it’s fully set. It will collapse quickly once out of the oven, which is perfectly normal. Slice and serve warm.
Savory Dutch Baby with Ham & Cheese
Ingredients
- 3 large eggs
- 1 tablespoon Dijon mustard
- Heaping ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup all-purpose flour, spooned into a measuring cup and leveled-off
- 1¼ cups whole milk (or substitute ¼ cup/60 ml heavy cream + 1 cup/240 ml skim milk)
- ⅔ cup grated Gruyère cheese
- 1 tablespoon finely chopped fresh chives
- 3 tablespoons unsalted butter
- 5 slices (4 oz) thinly sliced ham, finely diced
Instructions
- Preheat the oven to 425°F (220°C) and set an oven rack in the middle position.
- In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
- Melt the butter in a 10-in (25-cm) cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for about 25 minutes. It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve. (Remember that the pan is hot; I usually place a dishtowel or oven mitt over the handle as a reminder.)
Notes
- The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.
- The edges of many Dutch babies will remain puffy after coming out of the oven. In this version, it will puff up a bit in the oven to about 1½ in (4 cm) high all over, then settle to about ½ in (13 mm) high as it cools.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’ve only recently started making Dutch Babies and find I rather like them. They are also a good go-to for breakfast when you have overnight guests. I really like to serve them with your Ginger-Lime Syrup and Mint (to which I add a good pinch of Cayenne for a nice “kick”). Although I liked this dish I found it lacking in something. A personal preference but I think I like a little spice for more depth of flavour. I think I’ll add some minced peppers (or cayenne) next time. I am slowly but surely making my way through your cookbook and blog! Yesterday I gave my waitress your website-and it’s not the first time:)
This comes together so quickly. It’s a special treat for a lazy Sunday breakfast that also works for a quick supper, too. Quite often I will add mushrooms and/or diced poblano peppers. Thank you for sharing.
Hi Jenn,
I have a griswold #10 iron skillet which measures 11 3/4″ across the top. Can you please tell me how to adjust the recipe for this size skillet? Thank you.
BTW, all of your recipes have been delicious! I look forward to trying this one!
Hi Kristen, I’d increase all the ingredients by about 25% – no need to be perfectly exact. Hope that helps!
Hi! I also have a larger skillet — would I need to increase the baking time?
Hi Kathryn, if you’re increasing the ingredients proportionally, you shouldn’t need to increase the baking time.
I made this tonight and it was yum! I didn’t have chives so I added some scallions. I think it would be good with other cheeses too. Thanks – I love your recipes!
Hi Jenn! We don’t eat meat… any suggestion of what to substitute that will work best with this?
Thank you 😊
Hi Cindy, You need something that will add a lot of flavor so I think diced wild mushrooms would be a good substitute.
EGGCELENT!! We enjoyed this for dinner with a simple salad, we all loved it even the one who does not care for eggs. Thank you Jenn for always helping me in the kitchen, the table and expanding the kids appreciation for different foods.
❤️
OMG Jen, so sorry. I was looking at so any recipes of yours and got them mixed up. It was for the Shakshuka recipe, but I see now that you did mention Swiss Chard. I did make it with our home grown chard and it is a wonderful recipe, so full of flavor and easy to make. Thanks
Hi Jenn, I want to make this tomorrow, but I do not have spinach. I do have beautiful, young Swiss Chard in my garden and it is ready to pick as I like it smaller. Do you think this will work in the recipe, should I cook it first?
Also, what kind of pan are you using in the photo? I have been on the lookout for a good non-stick pan
Hi Karen, just wanted to clarify – are you referring to this puffed pancake recipe (as it doesn’t call for spinach) or a different one? Thanks!
Love this! It turned out perfect, even with the addition of an extra egg I wanted to use up. I sometimes don’t like the taste/texture of frittatas and quiches, but will suffer through them for their practicality of using up odds and ends. I much prefer the velvety, custardlike filling of this savory pancake! Will definitely be using this recipe the next time I want to throw together a quick egg meal.
Hi Jenn,
What pan are you using in your photo? I love the looks of it, and am looking for a better non-stick.
Thank you
Hi Karen, That’s a 10-in Lodge cast iron pan. You can find them in most kitchen stores or online. 😊