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This is great for lunch, brunch or a light supper. A showy dish when you want to make more out of scrambled eggs. Serve it with a green salad. Do not attempt making this with “dollar store” oven mitts; you will only burn yourself. I had the same heavy-duty pair of oven mitts from Canadian Tire for two years now, and I will never burn my hands as long as I remember to put them on. I think they came to over forty dollars plus tax, but I consider it one of the best investments I ever made for my kitchen.

3 eggs
3/4 cup whole milk
3/4 cup flour
1/2 cup grated Asiago cheese
1/2 cup bacon in small chunks
salt and pepper to taste
sprinkle of thyme
2 TBsp butter

• Place an ovenproof fry pan in the oven.
• Turn the oven to 475F.
• Whisk the eggs in a medium sized bowl.
• Gradually add the flour whisking all the while.
• Keep whisking and slowly incorporate the milk. The batter will be thin.
• Stir in the cheese, salt, pepper and thyme; set aside to rest for 10 minutes.
• Meanwhile, chop the bacon and cook in a different non-stick fry pan.
• Remove bacon and drain on paper towels.
• Open the oven door and very carefully put 2 Tbsp of butter into the fry pan. Close the door for 1 minute.
• Wearing thick oven mitts, and with the aid of extra potholders, or kitchen towels carefully remove the pan from the oven.
• Swirl the butter in the pan and place on the stovetop [pan might be too hot for the counter].
• Remove the oven mitts and quickly whisk up the batter.
• Now, slowly pour the batter into the skillet.
• Sprinkle the top with bacon.
• Put on the oven mitts and put the skillet back into the oven.
• Cook the Dutch baby for 12 minutes, or until it puffs up.
• Wearing the oven mitts and with the help of extra potholders or kitchen towels, remove pan from the oven.
• Dutch baby will deflate immediately, but this is good.
• Slide the Dutch baby onto a plate, cut it in half and serve it immediately.


  1. Your cheesy Dutch babies is gorgeous, savory, and delicious!
    Never made it as savory, but will want to try!
    BTW-I linked your toportyus pogacsa on my blog. I made the toportyu, thanks for your advice about getting it from my butcher, at the local meat market!

  2. My husband was very happy with it. Yes, I forgot to mention these are delicious as a sweet dish too. Unfortunately, I ate too many corn crackers to enjoy the Dutch baby I made for lunch. Was not the toportyu great Elisabeth? I don't make it all that often, because we like it a little too much. Thanks for letting me know.

  3. I have never heard about this! (A Canadian dish?) It looks delicious. I totally agree with you about the oven mitts. It's very difficult to find good ones. I have some pot holders made in doubled suede and still regret I haven't bought the mitts made in the same way... They were very expensive, but now I see how excellent they would be.

  4. Not Canadian, American. Probably "Pennsylvania Dutch" in origin. They are the descendants of German and Swiss immigrants who settled in Pennsylvania in the 17th and 18th centuries.

  5. leThis looks wonderful, just like a popover/yorkshire pudding on steroids lol.
    I'll certainly have to try this.
    I found your site by doing some research into some of the recipes that my Hungarian Grandfather used to make such as Cabbage in Tomatoes.
    Thank you for sharing your recipes, there are many dishes that I have not had for well over 15 years.

  6. Thank you, Zsuzsa!

  7. Welcome here Cassie

  8. Sylvia13.11.16

    Hello Zsuzsa, I made this for breakfast yesterday and it disappeared too fast! I omitted the bacon, as my husband is a vegetarian, but it was delicious anyway! Mmmmmmmm........thanks for this wonderful and simple recipe! Sylvia :-)

    1. Thanks. I am glad it worked.




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