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
- Preheat oven to 425°F (220°C) and place a 10–12 inch ovenproof skillet inside to heat.
- Blend eggs, flour, milk, and salt until smooth. Let batter rest for 10 minutes while oven heats.
- Carefully remove hot skillet, add butter, and swirl until melted and bubbly. Pour in batter, sprinkle with Parmesan, and return to oven.
- Bake for 20–25 minutes until puffed and golden brown.
- 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.
- 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