Dutch Baby With Bacon and Runny Camembert Recipe (2024)

If you pour the batter into the hot pan in a spiral pattern, it will be easier to serve. Pouring the batter in one spot cools the pan and makes the pancake stick to the metal.

This was a lovely Sunday brunch option. I halved the recipe for two people, but that was still too much. I used an 8" cast iron skillet. It came out beautifully in appearance but was somewhat difficult to extract from the pan and certainly was a devil to clean. It has a mild flavor. Perhaps a bit of red pepper flakes or hot sauce to give it some oomph? But it was delicious no matter.

We made this for Christmas brunch. The most important thing to pass along is that I used my 12” cast iron pan (I don’t have anything smaller) and the batter and cheese filled that pan, so I would take care that if you use a smaller pan, the batter doesn’t spill over into your oven. Next time, I will only use half the butter and both my husband and I think smoked gouda would work well. The recipe as written was delicious!

Yum! Second time I added some sauteed apples under the cheese...just to try bumping it up since apples and camembert go so well together. Home run!

For a vegetarian variant, I threw two teaspoons of smoked paprika and a tsp of powdered shallots into the oil and cooked it for a minute before mixing in the batter. It worked well.

I have made lots of Dutch babies, but this was by far my favorite. One thing that I’ve learned after making so many is that the eggs and milk need to be room temp or else it doesn’t rise correctly. Also, I always blitz everything in a blender rather than mixing and it works perfect every time. Also, many people said this made too much or that there was too much cheese. I made this on Christmas morning for 5 people with no left overs. Not too much cheese! I sprinkled it with flaky sea salt, too.

Made this today for the first time. Halved the recipe for two people. A couple of observations: don't overcook the bacon, doesn't eat as nicely if its crunchy, be careful pouring the batter into the pan with the bacon, if you do it too quickly it pushes all the bacon to the sides and starts to cook the edges too soon. Easier to cut the camembert if its very cold, mine got to room temp and was a mess. Oh and be sure to use a non stick pan, made getting it out so easy. Will make again.

Serve with fig jam ... yum!

Omit the bacon, saute red onions in its place for more savory oomph?

1st try, applied these variations:Had mushrooms to use up so chopped and added while cooking bacon.Used 1:1 Bob's Red Mill gluten free flour.This turned out perfectly. The only thing I'd do differently was arrangement of the camembert. I did a line like in the photo. Would have preferred putting them in a pinwheel. More satisfying visually and more evenly distributed onto each piece. We cut this into 8 pieces in a 10" skillet.Will certainly make again with infinite flavor variations.

This was wonderful. Couldn't find camembert so used brie. Also used probably a bit more than half of the wheel, the whole wheel seemed a bit much. Great warmed up the next day, too. Yum

Too greasy and weak flavor. Drain ALL the bacon grease off and decrease the butter. I agree with those who would add onions and use cheddar.

Wow, this was delicious and impressive! Only added 1 tablespoon of butter b/c there was already bacon fat and it turned out beautifully. Did pinwheel the Camembert rather than piling it in the middle and that made for pretty presentation and easy slicing. Will try this again, maybe with smoked Gouda. Pairs nicely with Lipitor.

I like to melt 3tbsp of butter in the skillet, melt it, then pour the batter on top. It’ll float the Dutch Baby and make getting it out of the pan easier.

Made this for two as a quarantine Easter brunch. It was delicious but incredibly rich. We did halve the recipe. It felt celebratory and fit the occasion. Next time I would use less camembert and share with more people along with a light springy salad with a crisp dressing for some contrast.

What is a good side for this recipe?

Made this with andouille sausage and Brie, using my standard Dutch baby recipe for two people. It was good, but the crowning touch was the arugula and cherry tomatoes with balsamic vinaigrette on top.

We made this today exactly as the recipe states. It turned out great and this is a keeper. The only thought we had is that there should be more direction of what to do with the bacon grease. We poured the liquid grease out, kept the bacon bits and pan grease in place and added the cooked bacon back to the pan before we added the butter. We then added the batter and cheese. I must day our Dutch Baby was picture perfect.

Swapped bacon for shallots and served with pear chutney. It was delicious, basically tasted like a dinner sized version of baked brie, guilty pleasure…

I used cranberry goat cheese instead of Camembert. Still very good!

This was great, especially for the simplicity of putting it together. My only issue is that it was a bit greasy with the bacon and the butter. I might reduce or eliminate the amount of butter next time.

Made this for Christmas brekkie - son didn't care for it, declaring it too "quichey" - hubbie thought it was good - but I think he missed his usual bacon, eggs etc, fry-up. I, however, thought it was sensational - cheesy, fluffy, eggy goodness. Would recommend. Made per recipe in the 12" cast iron skillet that resides on my cooktop.

Increase bacon- like double, with fruit salad : rasp 1c, 2 c strawberries sliced, blackberries- 2-3 tbs lemoncello w 1-2 tbs sugar; topping: crème fraiche w little vanilla, honey

Don’t brown the bacon, leave it soft

A bit heavy for me tasting buds. I would add som berries, preferably raspberries.

Dutch baby for the win! This recipe is perfection. Used a 10” cast iron pan and only use 2 T. butter. This will be my new brunch go-to!

a little on the salty side, but definitely tasty. Maybe it was the cheese I used? I had a triple cream brie and used that instead of Camembert.

This was outstanding. Added some leftover creamed spinach from “steakhouse night” earlier in the week and also threw some shallots in with the bacon. This lends itself to any variation based on what you have on hand.

Delicious for New Year’s Day brunch with Serious Eats crispy potatoes and champagne! I used a 10 inch well seasoned cast iron and did not have trouble extracting or cleaning. (Must’ve been all that grease!) I wouldn’t go smaller than 10 inches because it will likely overflow. This tastes delicious warmed up even a few days later.

I've eaten this in Amsterdam. Serve with ginger marmalade to cut through the rich ham/cheese. Glad to have the recipe, but will make it with Gouda.