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Smoked Salmon Dutch Baby with Crème Fraîche

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A savory Dutch baby pancake topped with smoked salmon, crème fraîche, and fresh herbs. The puffed, custardy base contrasts beautifully with the creamy, salty, and citrusy toppings, making it an elegant yet simple brunch dish.

  • Total Time: 30–35 minutes
  • Yield: 4 servings

Ingredients

4 large eggs, room temperature

¾ cup (90g) all-purpose flour

¾ cup (175g) milk, room temperature

¼ tsp kosher salt

¼ cup (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, to taste

Flaky sea salt, to taste

Instructions

  1. Preheat oven to 425°F (220°C) and place a 10–12 inch ovenproof skillet inside to heat.
  2. Blend eggs, flour, milk, and salt until smooth. Let batter rest for 10 minutes while oven heats.
  3. Carefully remove hot skillet, add butter, and swirl until melted and bubbly. Pour in batter, sprinkle with Parmesan, and return to oven.
  4. Bake for 20–25 minutes until puffed and golden brown.
  5. Top immediately with smoked salmon, dollops of crème fraîche, chives, dill, lemon zest, flaky salt, and black pepper. Serve warm.

Notes

Batter can be made a few hours ahead and refrigerated; bring to room temperature before baking.

Use a well-preheated skillet for maximum puff.

Crème fraîche can be swapped with sour cream.

Best enjoyed fresh, but leftovers can be reheated in the oven.

  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Category: Breakfast, Brunch
  • Method: Baking, Blending
  • Cuisine: European-American

Nutrition

  • Serving Size: 1 serving (¼ of Dutch baby with toppings)
  • Calories: 410
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 29g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 19g
  • Cholesterol: 230mg