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Herbed Dutch Baby with Creamy Mushrooms and Leeks

An herbed Dutch baby with a creamy mushroom-leek filling makes a hearty lunch.

Servings: 4

Dutch babies are the perfect canvas for all kinds of accompaniments, and hearty toppings make them into full meals. The batter for this Dutch baby is loaded with chopped fresh herbs, and the pancake is piled high with a rich mixture of mushrooms and leeks.


For the Dutch baby

  • 5 large eggs
  • 5-1/2 oz. (1-1/4 cups) all-purpose flour
  • 1 cup whole milk
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) unsalted butter
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup finely sliced fresh chives
  • 2 Tbs. chopped fresh dill
  • 1 Tbs. chopped fresh thyme leaves

For the topping

  • 1 oz. (2 Tbs.) unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 2 large leeks, white and light-green parts only, well rinsed, halved, and thinly sliced
  • 5 cups mushrooms, cleaned, stemmed, and quartered (about 12-1/2 oz.)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley; more for garnish
  • 1/3 cup grated Parmigiano-Reggiano; more for garnish
  • Lemon zest, to taste

Nutritional Information

  • Calories (kcal) : 690
  • Fat Calories (kcal): 430
  • Fat (g): 48
  • Saturated Fat (g): 25
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 330
  • Sodium (mg): 540
  • Carbohydrates (g): 45
  • Fiber (g): 3
  • Sugar (g): 8
  • Protein (g): 21


Make the Dutch baby

  • Position a rack in the center of the oven, and heat the oven to 425°F. In a large bowl, whisk the eggs, flour, milk, and salt. Over medium heat, melt the butter in a large (12-inch) oven-safe skillet, such as cast iron.
  • Whisk the parsley, chives, dill, and thyme into the batter. Pour the batter into the hot skillet, and transfer to the oven. Bake until the pancake puffs up around the edge and turns golden-brown, 20 to 25 minutes.

Make the topping

  • Meanwhile, in a large skillet, heat the butter and oil over medium heat. Add the leeks and mushrooms, and cook until the mushrooms are tender, 8 to 10 minutes.
  • Season with salt and pepper, and then stir in the cream. Bring to a simmer, and cook until the mixture thickens, 4 to 5 minutes. Stir in the parsley and cheese.
  • Remove the Dutch baby from the oven; it will begin to deflate shortly after it comes out. Top immediately with the mushroom-leek mixture. Garnish with additional parsley, cheese, and the lemon zest. Serve immediately.


Rate or Review

Reviews (6 reviews)

  • MishaFC | 05/21/2020

    Oh my, this is the Dutch baby of all Dutch babies. So many delightful flavors with the leeks, herbs, and zest. I left out the dill (not a fan) and used 2% milk. Will put this recipe into heavy rotation.

  • annaostlind | 01/21/2020

    Such amazing flavors and very easy to make. So yummy! Will make again!

  • User avater
    ElenaDBaker | 05/23/2019

    Delicious recipes. I like it.

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