Honey-Thyme Dutch Baby

  • Recipe Serves: 4
  • Prep Time 12 min
  • Cook Time 20 min


  • 3 large eggs, room temperature
  • 2/3 cup milk
  • 2/3 cup all-purpose flour
  • 1/2 tsp. salt, divided
  • 1/4 tsp. ground black pepper, divided
  • 1/2 cup chopped green onions (about 3)
  • 1/4 cup PLUS 3 Tbsp. Country Crock® Honey Spread
  • 2 packages (10 oz. ea.) white button mushrooms or /and baby bella mushrooms, sliced
  • 1/2 cup frozen green peas
  • 1 tsp. fresh thyme or 1/4 tsp. dried thyme leaves, crushed
  • 1 tsp. chopped fresh parsley leaves, (optional)


  1. Preheat oven to 425°. Heat large oven-proof skillet* or 9-inch cake pan or pie plate in oven until hot.
  2. Meanwhile, beat eggs in large mixing bowl with electric mixer at high speed until pale and frothy, about 1 minute. Beat in milk, flour, 1/4 teaspoon salt and 1/8 teaspoon pepper at medium speed until smooth, about 1 minute. Stir in green onions. (Batter will be thin).
  3. Melt 1/4 cup Country Crock® Honey Spread in hot skillet, swirling to coat. Add batter and immediately return skillet to oven. Bake 18 minutes or until puffed and golden brown.
  4. Meanwhile, for Filling, melt 1 tablespoon Spread in another large nonstick skillet over medium-high heat and cook mushrooms, stirring occasionally, until tender and almost all liquid is absorbed, about 8 minutes. Stir in peas and heat through. Stir in remaining 2 tablespoon Spread, thyme, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon hot filling into Dutch Baby, then garnish with parsley. Serve immediately.

*To make handle oven-proof, wrap with heavy-duty aluminum foil.

Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving
Portion 1 serving
Amount Per Serving
Amount Per Serving
Nutrient Type Value
Calories 320
Calories from Fat 140
Total Fat 16 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 165 mg
Sodium 540 mg
Total Carbs 32 g
Dietary Fiber 3 g
Sugars 12 g
Protein 13 g
Vitamin A 30 %
Vitamin C 15 %
Calcium 10 %
Iron 15 %