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Brown Butter & Meyer Lemon Dutch Baby with Fresh Figs

Brown Butter & Meyer Lemon Dutch Baby with Fresh Figs

I stopped making fussy weekend breakfasts the day I discovered the magic of a Dutch baby. It is dramatic, puffs up like a Parisian soufflé, and takes practically zero active effort. We are spiking this one with Meyer lemon zest and filling its buttery, golden crater with fresh summer figs and a cloud of whipped chèvre. It is the absolute ultimate sun-drenched Sunday bistro brunch dish. Pour some chilled pet-nat, put on some jazz, and let the hot oven do all the heavy lifting.

Marguerite Lavigne
Marguerite Lavigne
Prep: 15 minutes
Cook: 18 minutes
2
easy
breakfast
brunchdutch babyfigsbistro+1

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Timeline

38 minutes
0m10m20m30m38m
Preheat Oven & Pan
15m
Blend Batter
5m
Whip Chèvre
5m
Prep Figs
Brown Butter & Pour
Bake Dutch Baby
18m
Assemble & Serve

Ingredients

  • 3 whole large eggs(room temperature)
  • 1/2 cup whole milk(room temperature)
  • 1/2 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 whole Meyer lemon(zested)
  • 1 pinch sea salt
  • 3 tbsp unsalted butter
  • 4 oz chèvre (goat cheese)(softened)
  • 2 tbsp heavy cream
  • 8 whole fresh black mission figs(stemmed and halved)
  • 2 tbsp honey(for drizzling)
  • 2 sprigs fresh thyme(leaves picked)

Instructions

  1. 1

    Place a 10-inch cast-iron skillet onto the center rack of your oven and preheat to 425F (220C). Let the pan heat up for at least 15 minutes. It needs to be blisteringly hot.

    15 min

    Tip: Do not skip preheating the pan! This is what gives the Dutch baby its dramatic rise.

  2. 2

    While the pan heats, combine 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tsp vanilla extract, the zest of 1 Meyer lemon, and a 1 pinch sea salt in a blender. Blend on high until completely smooth and frothy, about 30 seconds.

    5 min

    Tip: You can also whisk this by hand, but a blender introduces more air for a loftier pancake.

  3. 3

    In a small bowl, aggressively whisk together the 4 oz chèvre (goat cheese) and 2 tbsp heavy cream until it becomes a light, spreadable cloud. Set aside.

    5 min

    Tip: If your chèvre is too cold, let it sit near the warm oven for a minute before whipping.

  4. 4

    Wash, trim the stems, and halve the 8 fresh black mission figs. Set them aside on a plate.

    3 min

    Tip: If figs are out of season, slightly roasted grapes or fresh berries work beautifully too, but figs are magic here.

  5. 5

    Carefully pull the blazing hot skillet from the oven using a thick mitt. Drop in the 3 tbsp unsalted butter and swirl until it melts and begins to smell nutty. Immediately pour the blended batter into the center of the hot pan and pop it right back into the oven.

    2 min

    Tip: Work quickly so the pan doesn't lose its heat!

  6. 6

    Bake for 15 to 18 minutes until the edges are wildly puffed, deeply golden, and crispy. Do not open the oven door for the first 10 minutes, or you will deflate all your hard work!

    18 min

    Tip: Watch it closely in the last few minutes; it goes from golden to burnt quickly.

  7. 7

    Remove the puffed Dutch baby from the oven. It will begin to deflate slightly, creating a perfect bowl. Immediately swoop the whipped chèvre into the center, scatter the halved figs over the top, drizzle with 2 tbsp honey, and scatter the leaves from 2 sprigs fresh thyme. Serve immediately while it is still warm and dramatic.

    3 min

    Tip: Cut into wedges like a pizza and serve right from the cast iron.

Chef's Notes

The absolute non-negotiable secret to a sky-high Dutch baby is ensuring your eggs and milk are fully at room temperature before blending. Cold ingredients will shock the pan and leave you with a dense, flat pancake. If you are in a rush, submerge the whole eggs in a bowl of warm water for five minutes before cracking!

Frequently Asked Questions

How long does Brown Butter & Meyer Lemon Dutch Baby with Fresh Figs take to make?

Brown Butter & Meyer Lemon Dutch Baby with Fresh Figs takes about 33 minutes total. That includes 15 minutes of prep and 18 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Brown Butter & Meyer Lemon Dutch Baby with Fresh Figs?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Brown Butter & Meyer Lemon Dutch Baby with Fresh Figs?

The main ingredients are: large eggs, whole milk, all-purpose flour, vanilla extract, Meyer lemon, sea salt, unsalted butter, chèvre (goat cheese), heavy cream, fresh black mission figs, honey, fresh thyme.

What type of meal is Brown Butter & Meyer Lemon Dutch Baby with Fresh Figs?

Brown Butter & Meyer Lemon Dutch Baby with Fresh Figs is categorized as: breakfast.