Introduction

This Smoked Salmon Dutch Baby is a delightful twist on a classic oven pancake, combining light and fluffy texture with savory flavors. Topped with creamy lemon dill crème fraîche and smoky salmon, it makes a perfect brunch centerpiece or elegant breakfast treat.

A black cast iron skillet holds a golden-brown, thick pancake-like base with a slightly crispy edge. On top, there are several delicate slices of pink smoked salmon arranged around the center, which is covered with a generous dollop of creamy white sauce mixed with finely chopped green herbs. Fresh green microgreens are scattered over the sauce and salmon, adding vibrant color and texture. Three thin lemon wedges with pale yellow flesh rest on the salmon and sauce, completing the fresh presentation. The skillet sits on a white marbled surface with a dark striped cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, room temperature
¾ cup (90g) all-purpose flour
¾ cup (175g) milk, room temperature
¼ tsp kosher salt
¼ cup (4 Tbsp; 60g) unsalted butter
¼ cup (30g) Parmesan cheese, grated
1 Tbsp thinly sliced chives, plus more for serving
8 oz smoked salmon
⅓ cup (80g) crème fraîche
1 Tbsp fresh dill, finely chopped, plus more for serving
2 tsp fresh lemon zest (from 1 medium lemon)
Freshly ground black pepper
Flaky sea salt

Instructions

Step 1: Preheat the oven to 450°F and place a 10-inch cast iron skillet inside. Position the oven rack in the center or slightly lower, ensuring no rack is above it.
Step 2: In a blender, combine the eggs, all-purpose flour, milk, and kosher salt. Blend until the batter is very smooth.
Step 3: Carefully remove the hot skillet from the oven and add the butter. Allow it to melt completely, then pour in the batter. Sprinkle the grated Parmesan cheese and sliced chives evenly over the top.
Step 4: Return the skillet to the oven and bake the Dutch baby for 15 minutes without opening the oven or disturbing the pan.
Step 5: While baking, prepare the lemon dill crème fraîche by mixing crème fraîche, chopped dill, and lemon zest in a small bowl.
Step 6: Remove the Dutch baby from the oven carefully. Top with slices of smoked salmon and dollops of the lemon dill crème fraîche. Garnish with extra chives or dill, then finish with freshly ground black pepper and flaky sea salt before serving.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or cayenne to the batter for a subtle kick.
If you don’t have crème fraîche, a mixture of sour cream and heavy cream works as a good substitute.
Make sure your eggs and milk are at room temperature to help the batter blend smoothly and rise well in the oven.
Use a well-seasoned cast iron skillet to prevent sticking and achieve a crispier edge.

Storage

Store any leftover Dutch baby in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven at 300°F for about 5–7 minutes to regain some crispness. It’s best enjoyed fresh but can also be eaten cold with toppings added after reheating.

How to Serve

A golden-brown baked dish in a black cast iron skillet with a slightly puffed, crispy top layer sprinkled with small green herbs. The top layer has a bubbly, uneven texture with some parts more browned than others, showing light yellow and deeper orange tones. The dish sits on a grayish striped cloth on a white marbled surface. Around the skillet are a small white bowl of green sprouts, a black bowl of grated cheese, and a white plate with thin orange slices of smoked fish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a non-cast iron skillet for this recipe?

While a cast iron skillet provides the best heat retention and crispy edges, you can use an oven-safe non-stick skillet. Just ensure it’s preheated properly and handle carefully when removing from the oven.

What can I substitute for smoked salmon?

If you prefer, you can use smoked trout, gravlax, or even thinly sliced prosciutto for a similar savory topping that pairs well with the crème fraîche and herbs.

Smoked Salmon Dutch Baby with Crème Fraîche Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

This Smoked Salmon Dutch Baby with Crème Fraîche is a delightful, savory baked pancake that combines the fluffy texture of a Dutch baby with the rich flavors of smoked salmon, Parmesan, and a zesty lemon dill crème fraîche. Perfect for a sophisticated brunch or light dinner, it’s crisp at the edges, tender inside, and topped with fresh herbs and creamy accents for an elegant finish.

Author: Elias
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Batter

4 large eggs, (room temperature)
¾ cup (90g) all-purpose flour
¾ cup (175g) milk, (room temperature)
¼ tsp kosher salt

For Baking

¼ cup (4 Tbsp; 60g) unsalted butter
¼ cup (30g) Parmesan cheese, (grated)
1 Tbsp thinly sliced chives, (plus more for serving)

Toppings

8 oz smoked salmon
⅓ cup (80g) crème fraîche
1 Tbsp fresh dill, (finely chopped, plus more for serving)
2 tsp fresh lemon zest, (from 1 medium lemon)
Freshly ground black pepper
Flaky sea salt

Instructions

Preheat the Oven and Skillet: Preheat your oven to 450°F (232°C) and place a 10-inch cast iron skillet on the oven rack in the center or slightly lower, ensuring there’s no rack above it. This ensures even heat and a perfectly cooked Dutch baby.
Prepare the Batter: In a blender, combine the 4 large eggs, ¾ cup all-purpose flour, ¾ cup milk, and ¼ tsp kosher salt. Blend on high speed until the batter is very smooth, about 30 seconds to 1 minute.
Bake the Dutch Baby: Carefully remove the hot cast iron skillet from the oven using oven mitts. Add ¼ cup unsalted butter to the skillet, letting it melt completely. Immediately pour the smooth batter into the skillet, then sprinkle evenly with ¼ cup grated Parmesan and 1 tablespoon thinly sliced chives. Return the skillet to the oven and bake undisturbed for 15 minutes until puffed, golden, and set.
Make the Lemon Dill Crème Fraîche: While the Dutch baby is baking, mix together ⅓ cup crème fraîche, 1 tablespoon finely chopped fresh dill, and 2 teaspoons lemon zest in a small bowl. Stir well to combine the flavors.
Assemble and Serve: Once baked, carefully remove the Dutch baby from the oven. Top immediately with thin slices of smoked salmon and generous dollops of the lemon dill crème fraîche. Garnish with extra sliced chives or dill, then finish with freshly ground black pepper and a pinch of flaky sea salt. Serve immediately and enjoy this elegant savory treat.

Notes

Ensure eggs and milk are at room temperature for a smoother batter and better rise.
A preheated cast iron skillet is key to getting the perfect puff and crisp edges.
You can substitute crème fraîche with sour cream if unavailable, though the flavor will be slightly different.
Serve immediately for best texture as Dutch babies deflate as they cool.
For a dairy-free version, try using a dairy-free butter and omit Parmesan, but expect a slightly different texture and flavor.

Keywords: Dutch baby, smoked salmon, savory pancake, crème fraîche, brunch recipe, cast iron skillet, lemon dill, Parmesan