This post is sponsored by Le Creuset and Pampelonne. All opinions are all my own.
Making time for friends and family can get a bit crazy at times.
I love a great lunch or dinner, but that’s not always doable. Oh and don’t even expect me to be bright-eyed and bushy-tailed for a get together at breakfast, seriously I’m not a morning person. My solution, a lovely brunch!
Enjoying a gorgeous, rustic brunch over the weekend is ideal. I love one pan meals and dutch babies for brunch, they are the perfect way to slowly roll into the day. You can make a Dutch Baby sweet or savory, and pairing them with a boozy bubbly is a force to be reckoned with.
To make this brunch, boozy, I served up the Dutch Baby with a selection of fizzy drinks from Pampelonne, stunning French wines blended with irresistible flavors and made all bubbly. They have 3 wine cocktail flavors, Rosé Lime, French 75, and Blood Orange Spritz. My favorite Pampelonne wine cocktail is the French 75, a Meyer lemon, bergamot, and elderflower flavored fizzy French wine cocktail. Nice.
A Dutch Baby is basically a pancake made in a cast iron skillet, and you can top them off with your favorite sweets and serve up as a dessert or create this Savory Dutch Baby, perfect for brunch or a light dinner. My go-to cast iron skillet for making a Dutch Baby is the signature skillet from Le Creuset in this beautiful shade of sugar pink, love it! It’s a 10 1/4″ cast iron, enamel-coated skillet that is the perfect size for making a massive amount of recipes.
You can make a variety of Dutch babies to enjoy during your brunch, such as this Apple Dutch Baby or this Chocolate Dutch Baby.Â
Enjoy!

Savory Dutch Baby
Ingredients
- For the Dutch Baby:
- ½ cup All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 3 large Eggs
- ¾ cup Milk
- 3 tablespoons Unsalted Butter
- ½ - 1 cup grated Sharp Cheese such as Gruyere or a Sharp White Cheddar, grated
- For the Toppings:
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 1 tsp dried Thyme
- Salt & Pepper to taste
- 1 cup sliced Mushrooms I used Baby Bellas
- ½ of a large Green Yellow and Red Bell Pepper, diced
- handful of baby Sweet Peppers left whole
- 2 handfuls of baby Spinach leaves divided - fresh and sauteed
- 1 - 4 Eggs sunny side up or fried
- Fresh Thyme Leaves and Italian Flat Leaf Parsley to garnish
- Crushed Chili Flakes optional
- Hot Sauce optional
Instructions
For the Dutch Baby:
- Preheat oven to 425 degrees, place the cast iron skillet in the oven and allow to heat up.
- In a large bowl, mix the Flour, Salt and Pepper together, then add in the Eggs, whisking in one at a time.Â
- Pour in the milk to the batter and continue to whisk until well combined. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
- Optional: In a blender, add the Flour, Salt, Pepper, Eggs and Milk and mix on high for about 30 seconds.
- Carefully remove the cast iron skillet from the hot oven, add in the Butter and swirl it around to melt and coat the skillet.
- Pour the batter into the hot skillet, and sprinkle the grated Cheese over the top.
- Pop it in the preheated 425°F oven and bake until puffed and golden, about 25 minutes.
For the Toppings:
- In another skillet, heat over medium high heat on the stove top, add in the Olive Oil and Butter and allow to melt.Â
- Add the sliced Mushrooms, diced Peppers and whole sweet Peppers to the hot skillet and saute until they are starting to soften, seasoning with the dried Thyme, Salt and Pepper.
- Just before the Mushrooms and Peppers are ready, add in a handful of baby Spinach and allow to wilt.
- Cook 1 - 4 eggs, your favorite way, sunny side up or fried, to top off the Dutch Baby.
To Assemble:
- Serve the hot Dutch Baby topped off with the sauteed Mushrooms, Peppers and Spinach.Â
- Add a pile of fresh Spinach and your Eggs, garnish with fresh Thyme leaves and chopped Flat Leaf Parsley.
- Serve and Enjoy!
Notes
- Crispy Bacon
- Sausage
- Prosciutto
- Hot Sauce
- More Cheese
Fresh bites, cozy vibes 😎
Dig into something delicious with us by subscribing below