Make this savory Dutch baby in your cast-iron skillet immediately
Perfect for breakfast, lunch, or dinner.
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A first-generation Cuban-American, chef Tatiana Rosana grew up in Miami in a traditional Cuban family where food always took center stage. Today, chef Rosana heads Outlook Kitchen, Lookout Rooftop and Bar, as well as The Envoy Hotel’s in-room dining as the executive chef. Since joining the team at The Envoy Hotel, she has competed on The Food Network’s "Beat Bobby Flay," "Chopped," and "Chopped Champions," winning twice and earning the title of two-time Chopped Champion.
The little black dress of the cooking world, a well-seasoned cast-iron skillet should be a staple in every home (and professional) kitchen. A piece of culinary equipment that gets even better the more it’s used, this pan is versatile, low-maintenance, and show-stopping in its abilities. It can go from open flame, to oven, to stove top, to table without missing a beat, which proves why it’s so often passed down from generation to generation.
A Dutch baby is without a doubt one of my all-time favorite things to make in my cast-iron. This dish is so versatile and it can be made sweet or savory with endless toppings (think: macerated strawberries with a drizzle of Nutella for dessert, or whipped cream cheese with extra capers and lox for brunch). Using a cast-iron ensures that the pan is hot enough and retains the heat well enough to really make the Dutch Baby puff up beautifully.
There’s no mistaking that a well-cared for cast-iron pan is one of the only cooking tools you’ll ever need. Since purchasing my initial Lodge cast iron, I’ve purchased two more in different sizes and use them regularly. I’m confident that if given the chance, it will be a favorite in your kitchen as well, and this is a dish where your cast-iron will shine.
What You Need
- 1 cup blackberries, halved
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 3 large eggs, room temperature
- 2/3 cup whole milk at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into pieces
- Optional toppings: prosciutto, burrata, crushed pistachios, honey, and good olive oil
- Cast-iron skillet (we love the Lodge Classic 12-inch Pre-Seasoned Skillet)
- Small bowl
- Large bowl
- Whisk or hand mixer
How to make a Savory Dutch Baby with Black Pepper Blackberries
Step 1: Make Black Pepper Blackberries
Combine blackberries, sugar, and black pepper in a small bowl and stir gently to combine. Cover and refrigerate at least an hour or overnight to draw out the natural juices of the berries.
Step 2: Prepare cast-iron skillet and preheat oven
Place skillet on middle rack of a cold oven, and then preheat oven to 450°F.
Step 3: Make the batter
In a large bowl, beat eggs with a whisk or electric mixer at high speed until pale and frothy, then beat in milk, flour, pepper, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Step 4: Make the Dutch baby
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Step 5: Serve and enjoy
Serve immediately, topped with black pepper blackberries, prosciutto, burrata, crushed pistachios, honey, and olive oil (or your favorite toppings of choice).
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