Cheddar and Chive Savory Dutch Babies Recipe

The Cheddar and Chive Savory Dutch Babies are a seriously delightful twist on the classic Dutch baby pancake, transforming it into a flavorful, cheesy feast that’s perfect for breakfast, brunch, or even a light dinner. Imagine a pillow-soft, golden-baked puff filled with sharp cheddar, fresh chives, and a hint of mustard powder, delivering layers of taste and texture in every bite. This dish brings together simple ingredients to create something truly special, and once you try it, I’m sure it’ll become a fast favorite in your kitchen too!

Ingredients You’ll Need

Gathering the right ingredients is half the fun here, and you’ll love how each one plays a crucial role in making the Cheddar and Chive Savory Dutch Babies come alive. From the sharpness of the Cabot Seriously Sharp Cheddar to the fresh brightness of chives, every element brings its own magic to the table.

• All-purpose flour (1 cup plus 2 tablespoons): Provides the structure for the fluffy Dutch baby, ensuring a tender crumb and perfect rise.
• Kosher salt (½ teaspoon): Balances the flavors, enhancing both the cheese and savory notes.
• Freshly ground black pepper (½ teaspoon): Adds a gentle kick that complements the richness of the cheese.
• Cabot Seriously Sharp Cheddar cheese (1 1/4 cups, divided): The star ingredient, lending a bold, tangy flavor and melty texture in every bite.
• Large eggs (8): Create the airy lift that makes the Dutch baby puff spectacularly in the oven.
• Whole milk (3/4 cup): Adds moisture and richness to the batter for a smooth, luscious finish.
• Minced fresh chives (1/4 cup, plus more for garnish): Bring a mild onion-like freshness, brightening the overall flavor profile.
• Mustard powder (½ teaspoon): A subtle touch that adds depth and a slight tang to the batter.
• Unsalted butter (2 tablespoons): Used to grease the skillet and infuse a nutty, aromatic base for baking.
• Optional toppings: Thinly sliced French ham or prosciutto, crisp radish slices, and lightly dressed greens to amp up the dish’s presentation and taste.

How to Make Cheddar and Chive Savory Dutch Babies

Step 1: Preheat the Oven and Skillet

Start by setting your oven to 425ºF and placing a 12-inch cast iron skillet on the middle rack to heat up. This step is crucial because a sizzling hot skillet helps create those classic puffed edges and a perfectly crisp bottom. If you have smaller skillets, you can use a few to make individual servings. The anticipation builds as the butter melts and foams shortly after!

Step 2: Mix the Dry Ingredients

While the skillet heats, whisk together the all-purpose flour, kosher salt, freshly ground black pepper, and half a cup of the shredded cheddar cheese in a large mixing bowl. Combining these dry elements ensures that every forkful of Cheddar and Chive Savory Dutch Babies has consistent flavor and just the right bite.

Step 3: Whisk the Wet Ingredients

In a separate bowl, beat the eggs, whole milk, minced chives, and mustard powder until thoroughly blended and smooth. The eggs are the secret to the incredible rise, and the fresh chives are what set this recipe apart with their vibrant flavor.

Step 4: Combine and Prepare to Bake

Pour the wet mixture into the dry ingredients and stir gently just until combined. Don’t worry if you see a few lumps—that’s completely normal and helps keep the batter light. Once your skillet is hot and bursting with bubbling melted butter (wait until it releases a delicious nutty aroma), carefully pour in the batter, filling the pan no more than three-quarters full.

Step 5: Bake and Add Cheese Topping

Bake for 15 minutes at 425ºF. Then, sprinkle the remaining shredded cheddar evenly over the top and continue baking for another 10 minutes. This step allows the cheese to melt on top, creating that irresistible golden crust that combines with the soft, custardy center.

How to Serve Cheddar and Chive Savory Dutch Babies

Garnishes

Once out of the oven, consider topping your Cheddar and Chive Savory Dutch Babies with thinly sliced French ham or prosciutto for a meaty, salty contrast. Add a scattering of extra minced chives for color and flavor, and perhaps some thinly sliced radishes for crunch and a peppery bite. These little touches elevate the dish, turning it into a feast for both the eyes and the palate.

Side Dishes

Serving this savory treat alongside lightly dressed greens creates a refreshing balance that keeps the meal light yet satisfying. If you want to round it out further, roasted cherry tomatoes or a simple tomato salad complement the cheddar’s sharpness and keep the meal vibrant.

Creative Ways to Present

For a stunning brunch centerpiece, serve the Cheddar and Chive Savory Dutch Babies whole on a rustic wooden board surrounded by bowls of optional toppings and salad. Alternatively, cut them into wedges for individual servings, perfect for buffet-style gatherings or casual get-togethers. The puffed edges and golden crust make each piece a showstopper!

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to two days, maintaining much of their texture and flavor—though nothing beats fresh out of the oven.

Freezing

While Dutch babies are best enjoyed fresh, you can freeze slices wrapped tightly in parchment and foil. Freeze for up to one month and thaw in the refrigerator before reheating, but keep in mind that the puffiness won’t be quite the same.

Reheating

For the best reheating results, pop leftover Cheddar and Chive Savory Dutch Babies in a preheated 350ºF oven for about 10 minutes. This helps restore the crisp edges and warm, melty cheese without sogginess. Avoid microwaving, which can make the texture rubbery.

FAQs

Can I use another type of cheese?

Absolutely! While Cabot Seriously Sharp Cheddar is beloved for its bold flavor, feel free to experiment with Gruyère, Fontina, or even a sharp white cheddar to create your own version of Cheddar and Chive Savory Dutch Babies.

Is it necessary to preheat the skillet?

Yes, preheating the skillet is a key step. The hot pan combined with butter creates the iconic puff and crispy edges that define Dutch babies, so don’t skip this part!

Can I make the batter ahead of time?

Mixing the batter can be done a few hours before baking and kept in the fridge, but for the best puff, it’s ideal to bake it soon after mixing. Eggs tend to lose their lift if the batter rests too long.

What if I don’t have a cast iron skillet?

A heavy oven-safe skillet or Dutch oven can work, but cast iron is preferred because it distributes heat evenly and retains high temperatures, helping achieve that perfect rise and crispness.

Can this dish be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Just note that the texture might be slightly different, but it will still be delicious!

Final Thoughts

Making Cheddar and Chive Savory Dutch Babies is a wonderful way to treat yourself and your loved ones to something easy yet unforgettable. This recipe takes humble ingredients and turns them into a spectacular dish full of flavor, texture, and charm. I wholeheartedly encourage you to give this a try—you might just find yourself making it again and again, sharing the joy that comes from a perfect puff loaded with cheese and fresh chives.

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