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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!