Smoked Salmon Dutch Baby with Crème Fraîche

A Dutch baby is a dramatic, puffed pancake baked in a hot skillet, and I love how this savory version pairs beautifully with smoked salmon, crème fraîche, and fresh herbs. The custardy center and crisp edges make it perfect for brunch, and the toppings add a touch of elegance without much effort.

Why You’ll Love This Recipe

I enjoy this recipe because it feels impressive but is incredibly simple to make. The Dutch baby batter comes together in minutes, and the oven does all the work. I also like how versatile it is—once I have the base, I can top it with different ingredients, but the smoked salmon and crème fraîche combination is hard to beat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large eggs, room temperature
¾ cup (90g) all-purpose flour
¾ cup (175g) milk, room temperature
¼ tsp kosher salt
¼ cup (4 Tbsp; 60g) unsalted butter
¼ cup (30g) Parmesan cheese, grated
1 Tbsp thinly sliced chives, plus more for serving
8 oz smoked salmon
⅓ cup (80g) crème fraîche
1 Tbsp fresh dill, finely chopped, plus more for serving
2 tsp fresh lemon zest, from 1 medium lemon
Freshly ground black pepper
Flaky sea salt

Directions

1. I begin by preheating the oven to 425°F (220°C) and placing a 10–12 inch ovenproof skillet inside to heat.
2. In a blender, I combine the eggs, flour, milk, and salt, blending until smooth. I let the batter rest for 10 minutes while the oven heats.
3. Once the skillet is hot, I carefully remove it and add the butter, swirling until melted and bubbly. I pour in the batter, sprinkle with Parmesan, and return it to the oven.
4. I bake for 20–25 minutes until the Dutch baby is puffed and golden brown.
5. As soon as it comes out, I top it with smoked salmon, dollops of crème fraîche, chives, dill, lemon zest, flaky salt, and black pepper. I like to serve it immediately while it’s still warm and airy.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 20–25 minutes to bake, so I can have it ready in about 30–35 minutes.

Variations

For a vegetarian option, I like topping it with roasted vegetables or sautéed mushrooms. I also enjoy using different cheeses, like Gruyère or goat cheese, for a slightly different flavor.

Storage/Reheating

A Dutch baby is best enjoyed straight from the oven since it deflates as it cools. If I do have leftovers, I store them in the fridge for up to 2 days and reheat slices in a 350°F (175°C) oven until warmed through. The toppings are best added fresh each time.

FAQs

Can I make the batter ahead of time?

Yes, I can prepare the batter a few hours in advance and keep it in the fridge, but I let it come to room temperature before baking.

Do I need a cast iron skillet?

I like using cast iron because it gets very hot, but any ovenproof skillet or baking dish works.

Why didn’t my Dutch baby puff up?

If the skillet isn’t hot enough or the eggs aren’t at room temperature, it may not rise as much. I always preheat the pan well for the best lift.

Can I use sour cream instead of crème fraîche?

Yes, sour cream works as a substitute, though crème fraîche is slightly milder and creamier.

Can I make this with gluten-free flour?

Yes, I can use a 1:1 gluten-free flour blend, and it still turns out nicely puffed.

Can I add the toppings before baking?

I prefer adding them after baking, since baking the salmon or herbs can dry them out or dull their flavor.

What other herbs work well with this dish?

I sometimes use parsley, tarragon, or basil instead of dill for a different herbal note.

Can I double the recipe?

Yes, but instead of doubling in one pan, I bake two separate Dutch babies so they cook evenly.

How do I keep the Dutch baby from sticking?

Using enough butter in a preheated skillet prevents sticking and helps crisp the edges.

Can this be served cold?

Yes, I can serve it chilled like a tart with the salmon and crème fraîche, but I prefer it warm and fresh.

Conclusion

This smoked salmon Dutch baby with crème fraîche is one of my favorite brunch dishes because it’s simple, beautiful, and absolutely delicious. I love how the airy pancake pairs with creamy toppings and fresh herbs, making every bite feel indulgent yet balanced. It’s the kind of recipe I turn to when I want to impress without spending hours in the kitchen.

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