Delicious Dutch Baby with Boursin and Peas recipe

Delicious Dutch Baby with Boursin and Peas recipe

The most underrated brunch dish, in my opinion, is baby Dutch.

Dutch Child History

Also known as a German pancake, the term Dutch baby was trademarked by Seattle restaurateur Manka, in 1942. This breakfast classic was named from the misinterpretation of the nomenclature “deutch” (meaning German) and “baby” from as they sold Small pancakes.

What is a Dutch child?

Unlike American pancakes, Dutch pancakes are more like a mixture of soufflé and Yorkshire pudding. The batter is baked in a buttered cast iron skillet, resulting in a fluffy and puffy, yet slightly crunchy, pancake.

A dessert covered with things like fruit, sugar or cream is served to the majority of Dutch children. Here I make a delicious baby hollandaise with one of my favorite cheeses, boursin (the garlic and herb flavor is my favorite but really any will work), and buttery, English peas.

What do you offer with this dutch baby

Pair your delicious Dutch baby with the perfect mimosa and make some other essential brunch recipes to go along with it.

Recipe tips

  • If you don’t have a cast iron skillet, you can use any oven-safe skillet, but it may not puff or come out as nice.
  • If you don’t have a blender, you can simply whisk everything together by hand.

move ahead

The mixture can be made up to 3 days in advance and stored in an airtight container or jar in the refrigerator. Remove the mixture from the refrigerator at least 30 minutes before using it so that it reaches room temperature, and whisk lightly before using.

“The savory Dutch baby is a great idea for breakfast and lunch with a side salad. The combination of English peas and Boursin cheese is perfect. This recipe is a great blueprint for other possibilities. I could have tried this with diced ham, bacon, asparagus, or smoked salmon. Lots of it.” Extras would work fine here.” – Joanne Feloch

for pie

  • 3 Big eggs

  • 3/4 cup Pure milk

  • 2/3 cup (80 grams) All-purpose flour

  • 2 tablespoons Melted unsalted butter

  • 1/2 small spoon fine salt

  • 1/2 small spoon ground black pepper

  • 2 tablespoons Unsalted butter

  • 2 teaspoons Finely chopped fresh Italian parsley

  • 2 teaspoons finely chopped green onion

for peas

  • 1 Tablespoon Unsalted butter

  • 1 Tablespoon Extra virgin olive oil

  • 1 cup Modern English Peas

  • 2 Cloves of garlicminced

  • 1 1/2 tablespoons finely chopped green onion

  • 1/2 cup water

  • 1 1/2 tablespoons Finely chopped fresh Italian parsley

  • 1/4 small spoon fine salt

  • 1/2 small spoon ground black pepper

  • finely grated appetite to 1 Lemon

to end

  • 1 tablet (5.2 ounce) Boursin cheese

  • 1 Tablespoon Finely chopped fresh Italian parsleymy choice

  • pea sproutsmy choice

Make the Dutch baby

  1. Gather the ingredients. Preheat the oven to 450 degrees Fahrenheit and place a 9-inch cast-iron skillet in the oven to preheat.

    Spruce Eats / Diana Chistroga

  2. Combine eggs, milk, flour, melted butter, salt and pepper in a blender and blend until smooth.

    Spruce Eats / Diana Chistroga

  3. When the oven is ready, carefully remove the cast-iron skillet and add the remaining 2 tablespoons butter, swirling the bottom to coat the bottom.

    Spruce Eats / Diana Chistroga

  4. Quickly toss to coat and sprinkle finely chopped parsley and green onions on top. Place in the oven to cook for 20 to 25 minutes, until puffed up and lightly browned around the edges.

    Spruce Eats / Diana Chistroga

Cook the peas

  1. Gather the ingredients.

    Spruce Eats / Diana Chistroga

  2. While the Dutch baby is baking, cook the peas. Melt the butter and olive oil in a skillet over medium heat and add the peas, garlic and green onions. Sauté, stirring occasionally, for 1 to 2 minutes, until garlic is fragrant but not brown at all.

    Spruce Eats / Diana Chistroga

  3. Add enough water to barely cover the peas, about 1/2 cup, and continue cooking until the peas are tender and the water has evaporated, about 5 minutes.

    Spruce Eats / Diana Chistroga

  4. Add the parsley, salt, pepper, and lemon peel, and stir to combine. Set the peas aside until the patty is cooked through.

    Spruce Eats / Diana Chistroga

Garnish and feet

  1. Remove the Dutch baby from the oven and place heaping spoonfuls of the boursin and cooked peas on top.

    Spruce Eats / Diana Chistroga

  2. Garnish with more chopped parsley and pea shoots, if desired. Serve immediately.

    Spruce Eats / Diana Chistroga


  • Try adding a fried egg or some tasty cured meat like prosciutto on top.
  • Use your favorite herbs in place of the parsley. Tarragon, thyme, and basil are all good choices.
  • Instead of boursin, try another soft cheese such as fresh goat cheese (chèvre), sheep’s milk cheese, or even crumbled feta cheese. The feta won’t be as rich and flaky, but it will be delicious.
  • Instead of or in addition to the peas, top this Dutch baby spring mix lightly dressed with a lemon-tart sauce.

How to store

I highly recommend eating baby Dutch a day, but if you have leftovers, you can save them in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven at 400F.

Nutrition facts (For every meal)
302 Calories
21 grams fat
17 grams carbohydrates
12 grams protein

Show complete nutrition label


Nutrition facts
Servings: 4 to 6
amount for each service
Calories 302
% Daily Value*
21 grams 27%
saturated fat 11 g 56%
133 mg 44%
431 mg 19%
17 grams 6%
Dietary fiber 2 g 8%
Total sugars 3g
12 grams
Vitamin C 8 mg 38%
104 mg calcium 8%
Iron 2 mg 12%
Potassium 195 mg 4%
* The Percent Daily Value (DV) tells you how much a nutrient in a food contributes to your daily diet. 2,000 calories per day is used for general nutrition guidelines.

(Nutrition information is calculated using an ingredient database and should be considered an estimate).

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