Bacon Camembert Dutch Baby
On a recent Wednesday morning, a writer sat down to taste test some Caramel Apple Cupcakes and candied walnuts — an easy task for our hungry scribe. As the cupcakes rolled out of the test kitchen, she knew just what to do: Peel off the baking paper, cut them in half, drench them in butter — indulgent, some might say, given the rich caramel frosting, but our author was unapologetic — and devour them. The candied walnuts were just as easy to approach: Let them cool, then shovel them in by the handful.
But when the chefs pulled a Dutch Baby out of the oven, our sure-footed taste tester stumbled. “Um, a Dutch baby?” she hesitated.
“It’s like a crêpe on steroids,” cooed the chefs. “And there’s nothing quite like a savory Dutch Baby!”
The chefs weren’t wrong. This Bacon Camembert Dutch Baby tasted like a fluffy, light and cheesy bread scattered with bacon and chives. Wait, no. “Bread” isn’t quite right. It tasted like a crêpe — and a popover AND a pancake. The bacon provided a crispy contrast for the creamy Camembert.
There was the “impress your family” factor, too. Less expected than an egg bake and far faster to make than a quiche, the Bacon Camembert Dutch Baby looked and tasted like a decadent treat, while offering the same comforting flavors and hearty textures as a weekend brunch staple. It’s a perfect last-minute brunch when you’re too impatient to labor over a skillet of pancake batter. Serve it with leafy greens and a side of bacon or fruit (or all three) for a satisfying meal.
Preparation time: 20 minutes
Cook time: 20 to 25 minutes
4 ounces bacon, chopped (about ½ cup)
1 cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon baking powder
8 large eggs
¾ cup whole milk
¼ cup grated Parmesan
¼ cup chopped chives, divided
4 tablespoons unsalted butter
1 5.3-ounce wheel of Camembert, rind on and cut into 1/4-inch slices (not wedges)
- Heat oven to 425 F. Place the bacon in a 9-inch cast iron skillet, then set it over medium-low heat. Cook, stirring occasionally, until the fat has rendered and the bacon has browned on the edges, 7 to 10 minutes.
- Meanwhile, in a large bowl, whisk together the flour, salt, pepper and baking powder. In a medium bowl, whisk together the eggs and milk, then whisk the egg mixture into the flour. Stir in the Parmesan and half the chives.
- Once the bacon is crisp and brown, raise the heat to medium-high and add the butter, stirring until melted. Pour the batter into the skillet, then quickly arrange the Camembert pieces on top.
- Transfer the skillet to the oven and bake until puffed and golden, about 20 to 25 minutes. Sprinkle with the remaining chives and serve immediately.