Savory Dutch Baby With Boursin and Peas Recipe

Most people think of a Dutch baby as sweet—puffy pancake topped with powdered sugar and fresh berries. But a savory Dutch baby is one of those surprises that changes breakfast or brunch for good. This version with creamy Boursin cheese and bright green peas is warm, comforting and fancy enough for guests yet easy enough to whip up on a lazy weekend morning. If you love the idea of brunch that feels special without too much fuss, this savory Dutch baby is about to be your new favorite.

What Is A Dutch Baby?

If you haven’t made one before, think of it as a giant popover cooked in a skillet. The batter is similar to crepe batter: eggs, flour and milk, whisked until smooth. Poured into a hot buttered pan, it puffs dramatically in the oven, then sinks slightly once out. It’s part pancake, part popover and all delicious.

A sweet Dutch baby is common, but this savory twist proves how versatile this dish can be. Add herbs, cheese and fresh veggies and you’ve got a meal that works for breakfast, lunch or a light dinner.

Why Boursin And Peas Work So Well

Boursin is a soft, creamy cheese loaded with herbs and garlic. It melts beautifully and adds rich flavor without needing extra seasonings. The peas bring a pop of color and a gentle sweetness that balances the richness. Together they make this Dutch baby feel fancy but not fussy.

You can find Boursin in most grocery stores near the specialty cheese section. If you can’t, herbed goat cheese works well too.

Ingredients You’ll Need

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/2 cup Boursin cheese, crumbled or spooned in small bits
• 1/2 cup fresh or frozen peas
• 1 tablespoon chopped fresh chives or parsley (optional)

Get The Skillet Ready

A cast iron skillet is perfect for this recipe. It holds heat evenly and helps the Dutch baby puff up nicely. If you don’t have cast iron, an oven-safe nonstick or stainless steel pan works too. An 8 to 10-inch skillet is ideal.

Preheat your oven to 425°F. Place the skillet inside as the oven heats up. This step is important because the hot pan is what makes the batter puff.

Make The Batter

While the oven preheats, whisk the eggs in a bowl until frothy. Add the milk, flour, salt and pepper. Whisk until the batter is smooth and no lumps remain. Let it rest while you prep everything else. Resting helps the flour absorb the liquid, making the Dutch baby rise better.

Add The Butter And Bake

Once the oven is hot, carefully remove the skillet. Add the butter and swirl it around until melted and bubbly. Pour the batter into the hot skillet right away.

Drop bits of Boursin all over the top of the batter. Scatter the peas evenly. They’ll sink in a bit but that’s fine. Quickly get the skillet back into the oven so the batter stays hot.

Bake for 18 to 22 minutes, or until the edges are puffed and deep golden brown. The center will be set but slightly custardy.

Don’t Peek Too Early

It’s tempting to open the oven door to check on your Dutch baby but try to resist. Opening the door too soon can let out heat and stop the batter from puffing up properly. Use your oven light and peek through the glass instead.

Serve Right Away

A Dutch baby waits for no one. It’s at its best fresh from the oven while the edges are tall and crisp. As it cools, it will deflate a bit but that’s normal.

Sprinkle with fresh chives or parsley for color and a hint of freshness. Cut into wedges and serve straight from the skillet. Add a simple side salad to turn it into a meal or serve with smoked salmon or a slice of crispy bacon if you want more protein.

Tips And Variations

• Use fresh herbs: Mix fresh dill or thyme into the batter for extra flavor.
• Try other veggies: Blanched asparagus tips, sautéed mushrooms or wilted spinach are all good swaps for peas.
• Make it cheesy: Add a sprinkle of grated Parmesan or sharp cheddar if you like extra cheese.
• Use what you have: If Boursin isn’t around, try whipped goat cheese with herbs or a bit of garlic and cream cheese blended together.

Storing And Reheating

A savory Dutch baby is best eaten right away but if you have leftovers, store slices in an airtight container in the fridge for a day or two. Reheat in a low oven or toaster oven to crisp it back up. The microwave works too but you’ll lose the crispy edges.

Final Thoughts

Once you try this savory Dutch baby with Boursin and peas, you’ll see how easy it is to switch up the fillings for any season or mood. It’s light but satisfying, creamy yet fresh and brings a little wow factor to the table without much effort. Next time you want brunch that feels like a treat but comes together fast, pull out your skillet, grab a tub of Boursin and a bag of peas and bake up this puffy wonder. Simple, pretty and always delicious.