Goat Cheese and Dill Dutch Baby

I have been making dutch babies for 50 years and the ratio I use, whether sweet or savory, is roughly one quarter cup milk and one quarter cup flour for every egg. Sometimes I use 3 eggs and a half each if the eggs are really large. But 8 eggs and so little flour and milk sounds wrong. The goat cheese and dill and lemon mixture sounds brilliant. I just think there are too many eggs. I look forward to hearing comments from those who make this according to how it is written.

A triumph. Followed the recipe exactly and it puffed up magnificently (thrillingly higher and fuller than shown in the recipe photo) in 22 mins - a bit of a showstopper. Like the Yorkshire pudding of your dreams. The honey is an excellent finish. I’d happily serve this for dinner with other salads as it has a real wow factor when you bring it to table.

Really delicious. The eight eggs work beautifully to support the cheese and herbs and help turn the dish into a main course.

Made with 4 (lrg) eggs, a heavy 1/2c flour, 5oz milk, 1/4c dill and 4oz goat cheese. Used a 10" cast-iron skillet. Baked 20 minutes 425°, 5 minutes 300°. Topped with arugula. Made a lovely lunch for mom!

Whenever I make Dutch babies I make sure the eggs and milk are at room temperature. I also put all the batter ingredients into a blender, blend and let rest for 5 minutes or so to make sure the flour is fully hydrated before baking. Easy Peasy. My normal ratio is 3/4 cup flour for four eggs, so I’d probably add another half cup to this recipe.

I cooked this last night with the 8 eggs against my better judgement and it was very dense and eggy, didn't resemble a dutch baby at all.

The area of a 12" round skillet is 113 square inches (6x6x3.14). Either an 8" round skillet (50 sq. in.) or a 9" round skillet (64 sq. in.) has about half the surface area of a 12" skillet and would work. The Dutch baby would be a bit thicker in the 8" skillet and a bit thinner in the 9" skillet.

Cooked exactly to recipe and it puffed up beautifully. Will definitely make again, and use the base recipe for other flavor combinations. This one was absolutely delicious, and looked great.

We usually make the recipe as written the first time. But tonight we substituted feta and blue for goat cheese, cilantro for dill, and beet greens all because that was what we had. The texture was great and we will try again. Our flavor combination was a flop, however, though no fault of the NYT.

Use 1/4 cup milk and flour per egg, or it will be like an omelet. And try it with different greens. Scallions?

Excellent recipe for a savory pannekoeken topped with an herbal salad--a one-pan meal. We cut the quantities in half for two people, using a ten-inch skillet, which turned out to be just the right size. We subbed in fresh parsley and some homemade pesto Genovese for the fresh dill, which my wife doesn't care for. Otherwise, it was made as written. Flour/egg ratio was not a problem for us at all.

Hi, this looks like a fresh, easy and delicious dish. Egg lover over here. Question: could I substitute the milk with soya milk? (in this recipe and in general?) Also, please address Julie's comment as I could see that with a lower flour ratio it may essentially be an omelette.

I have used a ceramic pie pan when cooking for a larger crowd. Even a pyrex pie plate should work. It will puff.

Is there a recommendation for what type of goat cheese to purchase? Whenever I eat goat outside the house the taste is always amazing, but when I buy it I find it tastes terrible.

+1 on Julie's comment. I have always used that same ratio that she notes - equal parts milk, flour, and egg. This is a family recipe the we have followed for I don't know how long.