Saturday, February 25, 2023

Spring Brunch: Dutch Baby with Burrata and Prosciutto

A savory dramatically puffed pancake filled with peppery arugula, salty prosciutto, and creamy burrata cheese.  Brunch is served!

Dutch Baby with Burrata and Prosciutto

Sunday Brunch is a weekly occurrence in our home.  Taking time to talk, enjoy each other, and eat some delicious food in a leisurely fashion is always welcome.  I'm already itching for Spring so I thought I would make some lighter brunch items in honor of the season to come.  Today's star is a savory Dutch baby.  Technically this is similar to a popover with dramatically puffed sides that leave a crispy rim, while the base remains flat with a custardy thick crepe like texture.  

It's easily whipped up and made in a cast iron skillet and bakes in the oven.  Topping this time around are some salty prosciutto, peppery arugula, and some creamy burrata cheese.  This one pot meal will serve several people which is a delight.  Perfect for a casual Sunday Brunch, light lunch, or afternoon snack.  Here's my full Sunday Brunch menu:

Savory Sunday Brunch Menu


What Ingredients do I need?

  • all-purpose flour
  • eggs
  • skim milk
  • burrata cheese
  • baby arugula
  • extra-virgin olive oil
  • balsamic vinegar
  • thinly sliced prosciutto
  • fresh basil

Substitutions and Variations

  • Try deli sliced ham that you tear pieces from
  • Mozzarella cheese (torn) or try crumbled feta or goat cheese
  • Use chopped baby spinach instead of arugula or try watercress

Kitchen Tips and Notes

  • 12 inch Cast iron skillet like this one works best with this recipe
  • Preheating your skillet is KEY, so don't skip this step
  • You can use whole or low-fat milk instead of skim, but the Dutch baby won't turn out as crisp.

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Dutch Baby with Burrata and Prosciutto

serves 4

Dutch Baby:
¼ cup extra-virgin olive oil, divided
1¼ cups all purpose flour
½ teaspoon table salt
4 large eggs
1 cup skim milk
2 tablespoons chopped fresh basil

Burrata and Prosciutto Topping:
4 oz burrata cheese, at room temperature
¾ cup baby arugula
½ teaspoon extra virgin olive oil
½ teaspoon balsamic vinegar
1 oz thinly sliced prosciutto, torn into bite-size pieces

Prepare the Dutch Baby:  Preheat oven to 450 degrees. Add 2 tablespoons oil to 12-inch cast iron skillet; place skillet in oven; and heat until oil is shimmering, about 10 minutes.

Meanwhile, in a large bowl, whisk flour and salt together.   In separate bowl, whisk eggs until frothy, then whisk in milk, basil and remaining 2 tablespoons oil until incorporated. Whisk milk mixture in the flour mixture until smooth.

Remove the heated skillet from the oven and, quickly pour batter into skillet.  Return to the oven and bake until puffed and golden brown (edges will be slightly darker brown), about 20 minutes.

Prepare the topping: While Dutch baby bakes, tear burrata into bite-size pieces over a plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.

Remove skillet from oven. Top Dutch baby with arugula mixture.  Place prosciutto and burrata and any accumulated liquid around the base of the Dutch baby. Sprinkle with extra basil, drizzle with extra oil, and season with pepper to taste. Slice into wedges directly in the skillet and serve immediately.

source: America's Test Kitchen

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