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.

prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 6

calories 322 kcal

INGREDIENTS

• 4 tablespoons butter
• 1/2 teaspoon kosher salt
• 4 large eggs, at room temperature
• 2/3 cups whole milk, at room temperature
• 2/3 cup all-purpose flour
• 3 tablespoons grated parmesan cheese
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh basil
• 1 cup baby arugula
• juice of 1/2 a lemon
• 8 ounces fresh burrata cheese
• 2 ounces thinly sliced prosciutto, torn
• dill and black pepper, for serving

Savory Herb Butter Dutch Baby | halfbakedharvest.com #brunch #breakfast #dutchbaby #spring #summer

INSTRUCTIONS

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.

5. Meanwhile, toss the arugula with the lemon juice and season with salt.

6. 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!