halfbakedharvest4.4
Savory Herb Butter Dutch Baby
Eggy, perfectly buttery, and seasoned throughout with Parmesan cheese and fresh spring herbs. You can top this off with a simple pat of butter, or really do it up with fresh burrata cheese, salty prosciutto, and additional herbs.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for ⏱️ 5 minutes.2. In a blender, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for ⏱️ 30 seconds to one minute, or until the batter is smooth. Make sure no large clumps of flour remain.3. In a small bowl, combine the parmesan thyme, chives, and basil.4. Remove the hot skillet from the oven and pour the batter into the skillet. Working quickly, sprinkle the cheese/herb mix gently overtop of the batter. Place the skillet in the center of the oven and bake for ⏱️ 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first ⏱️ 15 minutes of cooking or you might deflate your pancake.4. Meanwhile, toss the arugula with the lemon juice and season with salt. 5. Remove the Dutch Baby from the oven and top with a small pat of butter. Finish with torn burrata cheese, prosciutto, arugula, and a pinch of black pepper. Serve and enjoy!
large eggs, at room temperature4fresh burrata cheese, at room temperature8 ounces
Nutrition Facts
calories
517 kcal
serving Size
1 serving
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