Dutch babies whether sweet or savory are so much fun!
In case you have never make a sweet or savory Dutch baby pancake you are in for a treat if you try this savory version.
What is a Dutch baby pancake you say? Well it is a cross between a pancake, a popover, Yorkshire pudding and maybe a crepe and it is baked rather than pan fried in a skillet I’ve made a sweet version before and when it came out of the oven it was scattered with fresh blueberries and sprinkled with powdered sugar.
This savory version I made recently when friends visited during the antique show here in Round Top. This version has gouda cheese and some crispy prosciutto and garnished with micro greens.
I served this with some fresh fruit and crossed my fingers that our friends were going to enjoy it.
Take a look at my first attempt of a Blueberry Dutch Baby pancake. Our son, Scott was the first in the family to point out this unique, puffy, distorted pancake and it was interesting enough looking that I just had to try and make one.
You don’t have to wait for company to try a Dutch Baby, just half the recipe and go for it.
BLAST FROM THE PAST: You may think “what is she thinking” but this White Bean and Shrimp pizza is delicious.
Mix the eggs, milk, salt, pepper and flour in a bowl. See directions below.
You don’t want any lumps in your batter. I used an emulsion stick blender to get a smooth batter. Only thing I messed up on was I forgot and added the basil before I blended. You should save the chopped basil and add after you have the batter made.
Melt butter in skillet after you have made your batter. You want the skillet and butter hot when you pour in the batter.
Isn’t this amazing. Do not open the door for a peek for the first 15 minutes. Mine Dutch baby baked about 25 minutes.
Savory Dutch Baby with Gouda and Crispy Prosciutto
Ingredients
- 4 Tbsp. butter cut into four pieces
- 6 oz. prosciutto
- 8 eggs
- 1 c. milk
- 1/2 tsp. salt
- 1/4-1/2 tsp. black pepper
- 1 c. all purpose flour
- 4-5 oz. gouda sliced thin
- 1 Tbsp. chopped fresh basil or thyme
- 1 c. halved cherry tomatoes
- 1 Tbs. oil for tomatoes
- 1 shallot sliced thin
- 2 Tbsp. parmesan cheese
- 1 Tbsp. chopped fresh basil
- Micro greens for garnish optional
Instructions
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Preheat oven to 350°. Lay prosciutto on parchment lined baking sheet and bake until crisp about 10-12 minutes. Cool slices and then crumble. Leave some of the pieces large for garnishing later.
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Put the tomatoes and shallot on parchment lined baking sheet and bake until they start to blister. Remove from oven and set aside for a garnish. You can do this step in a skillet/cooktop if you wish.
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Turn the oven up to 425°.
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Using a blender or emulsion stick blender beat the eggs, milk, flour, salt/pepper and 2 tablespoons of the melted butter. Beat for 30 seconds to one minute making sure batter is smooth and there are large lumps. Add in the basil.
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Place 2 tablespoons butter in a 10" cast iron skillet and place in oven for 5 minutes.
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Remove the hot skillet from the oven and pour the batter into the skillet. Quickly sprinkle with half of the gouda cheese. Place in the oven and bake 20-25 minutes (no peeking at least for the first half of baking).
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While baby is baking rewarm your tomatoes in the microwave and have ready for garnishing. When Dutch baby is done, remove from oven, scatter the tomatoes over top along with remaining gouda cheese and the crispy proscuitto. Extra garnish with some micro greens makes a beautiful presentation.
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