Savory Dutch Baby with Prosciutto, Pear, and Honey-Butter Pistachios
By Erica TurnerPublished on September 23, 2024
Time
1 hour
Yield
Serves 4
Ingredients
Dutch Baby
1¾ cups (8¾ ounces) all-purpose flour 1 tablespoon sugar ½ teaspoon table salt 1½ cups milk 6 large eggs 3 tablespoons unsalted butterProsciutto Topping
1 tablespoon lemon juice ½ teaspoon table salt, divided1 tablespoon extra-virgin olive oil 3 ounces frisée, torn into ½-inch pieces (3 cups)8 ounces thinly sliced prosciutto ½ Bosc pear, cored and sliced thin4 ounces goat cheese, crumbled (1 cup)1 tablespoon unsalted butter 1 teaspoon honey Pinch cayenne pepper ¼ cup shelled pistachiosBefore You Begin
A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. Prepare the topping while the Dutch baby rests. The honey-butter pistachios will harden when cool, which is why we prepare them just before serving. We like the crisp, delicate sweetness of a Bosc pear here, but a Bartlett can be used instead. Arugula can be substituted for frisée. This is best eaten with a knife and fork.
Instructions
- Whisk flour, sugar, and salt together in large bowl. Whisk milk and eggs together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
- Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes. Gently transfer Dutch baby to cutting board. Let cool for at least 5 minutes. (Dutch baby will deflate.)
- while Dutch baby rests, combine lemon juice and ¼ teaspoon salt in bowl. Whisking constantly, slowly drizzle in oil. Add frisée and toss well to coat; set aside.
- Arrange prosciutto evenly on top of Dutch baby. Arrange pear on top of prosciutto. Mound frisée in center of Dutch baby. Sprinkle with goat cheese.
- Heat butter, honey, cayenne, and remaining ¼ teaspoon salt in small skillet over medium-high heat. When butter is melted, add pistachios and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes. Immediately spoon pistachios and any extra honey-butter mixture in skillet over Dutch baby. Cut into wedges and serve.
for the dutch baby
for the topping
Time
1 hourYield
Serves 4Ingredients
Dutch Baby
Prosciutto Topping
Test Kitchen Techniques
Ingredients
Dutch Baby
Prosciutto Topping
Test Kitchen Techniques
Ingredients
Dutch Baby
Prosciutto Topping
Test Kitchen Techniques
Why This Recipe Works
We started with our failsafe Dutch baby, which begins in a cold (turned-off ) oven to create dramatically puffed, brown, crisp edges and a plush, custardy middle that was thick enough to hold lots of savory toppings. Salty, savory prosciutto; tangy goat cheese; and sweet pear balanced the eggy, buttery Dutch baby. To contrast the pancake’s custardy texture, we also added feathery frisée, along with sweet and spicy honey-butter pistachios for crunch.
Want more? Read the whole storyBefore You Begin
A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. Prepare the topping while the Dutch baby rests. The honey-butter pistachios will harden when cool, which is why we prepare them just before serving. We like the crisp, delicate sweetness of a Bosc pear here, but a Bartlett can be used instead. Arugula can be substituted for frisée. This is best eaten with a knife and fork.
Instructions
- Whisk flour, sugar, and salt together in large bowl. Whisk milk and eggs together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
- Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes. Gently transfer Dutch baby to cutting board. Let cool for at least 5 minutes. (Dutch baby will deflate.)
- while Dutch baby rests, combine lemon juice and ¼ teaspoon salt in bowl. Whisking constantly, slowly drizzle in oil. Add frisée and toss well to coat; set aside.
- Arrange prosciutto evenly on top of Dutch baby. Arrange pear on top of prosciutto. Mound frisée in center of Dutch baby. Sprinkle with goat cheese.
- Heat butter, honey, cayenne, and remaining ¼ teaspoon salt in small skillet over medium-high heat. When butter is melted, add pistachios and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes. Immediately spoon pistachios and any extra honey-butter mixture in skillet over Dutch baby. Cut into wedges and serve.
for the dutch baby
for the topping
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