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Brown Butter Dutch Baby with Goat Brie

Brown Butter Dutch Baby with Goat Brie and Blueberry Maple Syrup

A Dutch baby is a cross between a pancake, a crepe, and a popover. It comes together quickly and can be served for breakfast, brunch, or dessert. This recipe is versatile; try the Dutch baby base as a savory lunch with goat brie, chives, and sea salt.
Servings 4 people



  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice
  • 2/3 cup pure maple syrup

Dutch Baby

  • 3 eggs
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon brown sugar
  • Pinch ground mace
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 6 ounces goat brie cut into 1⁄2-inch slices
  • Powdered sugar to garnish
  • Sea salt to garnish


Blueberry Maple Syrup

  • Toss blueberries with lemon juice and maple syrup in a small bowl and set aside.

Dutch Baby

  • Place a Dutch oven (without lid) or a 10-inch skillet into a cold oven and preheat to 400°F.
  • Add eggs, milk, flour, brown sugar, mace, and vanilla to a blender or food processor. Blend until completely smooth, scraping down sides as necessary, about 30 seconds.
  • Add butter to Dutch oven or skillet and allow to melt and brown in oven, about 4 minutes.
  • Carefully remove hot pan from the oven and pour batter in all at once. Bake for 15 minutes.
  • After 15 minutes, top Dutch baby with goat brie and bake for an additional 5 minutes.
  • Carefully slide Dutch baby onto a cutting board and cut into quarters. Place each quarter on a plate and dust with powdered sugar. Spoon syrup mixture over each portion and sprinkle with sea salt.

Chef Josh Berry and Maggie Knowles

Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.

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