Savory Dutch Baby

Essentially a giant popover, this savory Dutch baby emerges from the oven dramatically puffed, with crisp edges and a tender, eggy center. A blender makes quick work of the batter, while a little cornstarch helps create that contrast in textures. Don’t be alarmed when it begins to deflate after leaving the oven—that’s exactly what it’s supposed to do.Top your Dutch baby with fried eggs, avocado, and shaved ham; smoked salmon, crème fraîche, and sliced scallions; or sautéed kale, crispy bacon, and aged cheddar.Looking for a sweet Dutch baby? Head this way →Savory Dutch baby FAQsWhy didn’t my Dutch baby puff up?A properly preheated skillet is key: This recipe heats the pan in a 450° oven for at least 25 minutes so the batter starts cooking as soon as it hits the surface. Room-temperature ingredients and whipping plenty of air into the eggs also encourage a good rise. And remember, your Dutch baby will naturally deflate after it comes out of the oven.Do I need a blender to make this Dutch baby?A blender quickly incorporates air into the eggs, helping the Dutch baby puff. No blender? Several Bon Appétit readers have successfully made this recipe using a whisk; beat the eggs vigorously until very frothy before adding the remaining ingredients.