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Savory Dutch Baby

Savory Dutch Baby

with Prosciutto, Mozzarella & Arugula | 4 servings

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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.

Allergens:WheatMilkEggs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

½ cup

Flour

(ContainsWheat)

1.5 tablespoon

Sour Cream

(ContainsMilk)

4 unit

Eggs

(ContainsEggs)

6.75 ounce

Milk

(ContainsMilk)

4 ounce

Fresh Mozzarella

(ContainsMilk)

2 ounce

Prosciutto

2 ounce

Arugula

5 teaspoon

Balsamic Glaze

Not included in your delivery

Kosher Salt

Pepper

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories350 kcal
Fat21 g
Saturated Fat10 g
Carbohydrate21 g
Sugar5 g
Dietary Fiber0 g
Protein18 g
Cholesterol190 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
Instructionsarrow up iconarrow up icon
1

Adjust rack to middle position and preheat oven to 425 degrees. Allow ingredients to come to room temperature. Wash and dry produce.

2

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.

3

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).

4

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.

5

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!).

6

When Dutch baby has about 2 minutes left, in a medium bowl, toss arugula and half the mozzarella with 2 tsp olive oil.

7

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).