Dutch Baby with Burrata and Prosciutto
By Lawman JohnsonPublished on January 27, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
Dutch Baby
¼ cup extra-virgin olive oil, divided1¼ cups (6¼ ounces/177 grams) all-purpose flour ½ teaspoon table salt 4 large eggs 1 cup skim milk 2 tablespoons chopped fresh basil, oregano, thyme, parsley, and/or tarragon, plus extra for sprinklingBurrata and Prosciutto Topping
4 ounces (113 grams) burrata cheese, room temperature¾ cup baby arugula ½ teaspoon extra-virgin olive oil, plus extra for drizzling½ teaspoon balsamic vinegar, plus extra for drizzling1 ounce (28 grams) thinly sliced prosciutto, torn into bite-size piecesBefore You Begin
You can use whole or low-fat milk instead of skim, but the Dutch baby won't turn out as crisp. If burrata is unavailable, you can substitute fresh mozzarella. Garnish and slice the Dutch baby right in the skillet in step 5, if you like.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Grease 12-inch cast-iron skillet with 2 tablespoons oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.
- Meanwhile, whisk flour and salt together in large bowl. In separate bowl, whisk eggs until frothy, then whisk in milk, basil, and remaining 2 tablespoons oil until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.
- Being careful of hot skillet handle, quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.
- While Dutch baby bakes, tear burrata into bite-size pieces over plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.
- Using pot holders, remove skillet from oven. Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar and season with pepper to taste. Slice into wedges and serve immediately.
for the dutch baby
for the topping
Time
45 minutesYield
Serves 4Ingredients
Dutch Baby
Burrata and Prosciutto Topping
Ingredients
Dutch Baby
Burrata and Prosciutto Topping
Ingredients
Dutch Baby
Burrata and Prosciutto Topping
Why This Recipe Works
Dutch babies are having a welcome renaissance, especially savory versions. Originally single-serving pancakes, they're now often made as larger pancakes serving more people. But we won't judge if you keep this one all to yourself. It's a delicious study in contrasts: The edge of this skillet-size specialty puffs dramatically to form a tall, crispy rim with a texture similar to that of a popover, while the base remains flat, custardy, and tender like a thick crepe. This alluring treat is much easier to prepare than its pomp and circumstance would suggest. A batter of flour, egg, and milk is poured into a skillet and baked, and then the toppings of choice are added for serving. Here, a tangle of peppery arugula is overlaid with salty prosciutto and burrata cheese, itself a study in contrasting textures.
Before You Begin
You can use whole or low-fat milk instead of skim, but the Dutch baby won't turn out as crisp. If burrata is unavailable, you can substitute fresh mozzarella. Garnish and slice the Dutch baby right in the skillet in step 5, if you like.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Grease 12-inch cast-iron skillet with 2 tablespoons oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.
- Meanwhile, whisk flour and salt together in large bowl. In separate bowl, whisk eggs until frothy, then whisk in milk, basil, and remaining 2 tablespoons oil until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.
- Being careful of hot skillet handle, quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.
- While Dutch baby bakes, tear burrata into bite-size pieces over plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.
- Using pot holders, remove skillet from oven. Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar and season with pepper to taste. Slice into wedges and serve immediately.
for the dutch baby
for the topping
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