Smoked Salmon Dutch Baby with Crème Fraîche Recipe
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.
- 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
