dileenthompson 
A dramatic, puffy, and golden-brown pancake with a custardy interior, loaded with savory Gruyère cheese and topped with buttery, crispy sage. It’s the impressive centerpiece your brunch table needs.
Yields: 2-3 servings (as a main)
Prep time: 10 minutes
Cook time: 20 minutes
Serving time: Immediate
Ingredients
For the Dutch Baby:
- 3 large eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- ½ cup grated Gruyère cheese, divided
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh chives or thyme, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 3 tbsp unsalted butter
For the Crispy Sage Topping:
- 2 tbsp unsalted butter
- 1 large handful of fresh sage leaves (about 20-25)
- Flaky sea salt (like Maldon), for finishing
Optional for Serving:
- A drizzle of hot honey
- Sour cream or crème fraîche
- Sautéed mushrooms or crispy prosciutto
Instructions
1. Prepare the Batter:
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron or other heavy, oven-safe skillet inside to heat up.
In a blender, combine the eggs, milk, flour, half of the Gruyère cheese, Parmesan, chives, salt, pepper, and smoked paprika. Blend for 20-30 seconds until completely smooth and bubbly. Alternatively, you can whisk vigorously by hand in a large bowl. Let the batter rest for 5-10 minutes while the oven finishes preheating.
2. Bake the Dutch Baby:
Carefully using oven mitts, remove the hot skillet from the oven. Add the 3 tablespoons of butter and swirl it around until it’s completely melted, sizzling, and slightly browned.
Immediately pour the blended batter into the center of the hot, buttery skillet. Quickly sprinkle the remaining Gruyère cheese over the top.
Return the skillet to the oven and bake for 18-22 minutes, or until the Dutch Baby is puffed, deep golden brown around the edges, and set in the center. Do not open the oven door during the first 15 minutes, or it may deflate!
3. Make the Crispy Sage Topping:
While the Dutch Baby is baking, melt the 2 tablespoons of butter in a small skillet or saucepan over medium heat. Once the butter is foaming, add the sage leaves in a single layer. Fry for 1-2 minutes, swirling the pan, until the sage is crispy and the butter begins to brown and smell nutty. Immediately remove from heat and transfer the sage leaves to a paper towel. Reserve the brown butter.
4. Assemble and Serve:
As soon as the Dutch Baby comes out of the oven, drizzle the reserved brown butter from the sage pan over the top. Scatter the crispy sage leaves and a pinch of flaky sea salt over it.
Serve immediately! The pancake is at its most impressive straight from the oven and will begin to deflate shortly after. Slice into wedges and enjoy as is, or with optional toppings like a drizzle of hot honey or a dollop of sour cream.
Chef’s Notes & Tips
- Pan is Key: A heavy, oven-safe skillet (cast iron is ideal) is crucial for achieving the high heat needed for the signature puff.
- Don’t Peek! The most common mistake is opening the oven door too early. Trust the process and wait until the last few minutes to check for doneness.
- Cheese Variations: Comté, Fontina, or a sharp white cheddar are excellent substitutes for Gruyère.
- Add-Ins: For a heartier meal, scatter ¼ cup of diced ham or cooked bacon into the skillet with the batter just before baking.
- Make it a Meal: Serve with a simple side salad dressed with a bright vinaigrette to cut through the richness. Sautéed mushrooms or caramelized onions are also fantastic additions, either mixed into the batter or served on top.
