Bacon Camembert Dutch Baby
2 months ago

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.

6 servings
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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Bacon Camembert Dutch Baby