Savory Dutch Baby
with Prosciutto, Mozzarella & Arugula | 4 servings
Ooh, baby! This skillet-size pancake has that “wow” factor that makes eyes open wide. Like a giant popover, the batter poofs up dramatically as it cooks. Then there are the surprisingly savory toppings, like fresh mozzarella, prosciutto, and arugula tossed with olive oil. Perfect for lunch (or brunch!), this baby is so easy to make you’ll want to go Dutch all the time.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
Adjust rack to middle position and preheat oven to 425 degrees. Allow ingredients to come to room temperature. Wash and dry produce.
Place 2 TBSP butter in a medium ovenproof pan. Once oven is preheated, place pan on middle rack; heat until butter melts and starts to bubble. TIP: Watch carefully to avoid burning.
Meanwhile, in a large bowl, whisk together flour, sour cream, 3 eggs, ½ cup milk, and a big pinch of salt until smooth (save remaining eggs and milk for another use).
Once butter melts, remove pan from oven and carefully swirl once to evenly coat bottom; pour in batter. Bake on middle rack until puffed and golden, 20-25 minutes.
While Dutch baby bakes, dice mozzarella into ½-inch pieces. Roughly tear prosciutto into thirds (it’s okay if they’re not perfect, it looks better that way!).
When Dutch baby has about 2 minutes left, in a medium bowl, toss arugula and half the mozzarella with 2 tsp olive oil.
Top Dutch baby with arugula salad, prosciutto, and remaining mozzarella. Season with pepper and drizzle with as much balsamic glaze as you’d like. Serve directly from pan (or cut into wedges and divide between plates).
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.