Delicious Dutch Baby

It’s a new year, so I thought I’d start it right by cooking something new. Maybe get outside my comfort zone but with comfort food.

I am not a baker; I’m a pretty good cook, though. And Melissa Clark‘s recipe in New York Times Cooking for a Dutch Baby with Bacon and Runny Camembert sounded really, really good.

I had planned to make it for New Year’s Day brunch, but that didn’t happen. So a few days later, with all the ingredients on hand, I gave it a go for dinner. (I used pieces of ham left over from our Benton’s Country Ham.)

To say I was happy when it came out of the oven all properly puffed up around the cast iron skillet is an understatement. I squealed with delight.

Here’s how you, too, can create happiness in a pan.

Dutch Baby with Bacon and Runny Camembert


  • 4 ounces bacon, chopped (about 1/2 cup)
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon baking powder
  • 8 large eggs
  • ¾ cup whole milk
  • ¼ cup grated Parmesan
  • ¼ cup chopped chives
  • 4 tablespoons unsalted butter
  • 1 (8- to 10-ounce) wheel of Camembert, rind on and cut into 1/4-inch slices (not wedges)


Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.

Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder.

In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.

Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.

Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.

Takes 40 minutes and makes 6 servings.

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