Directions
- 1Place an oven-safe pan into a preheated oven at 230°C (445°F).
- 2Add flour, room temperature milk, and eggs into a pitcher or a blender jug.
- 3Blend the mixture until smooth and aerated, then set aside.
- 4Finely chop fresh basil and tarragon.
- 5Mince garlic and grate Parmesan cheese into a bowl with the chopped herbs, and add a little salt; mix well.
- 6Take the hot pan out of the oven and add butter to it, letting it melt and sizzle.
- 7Pour the batter mixture into the hot pan.
- 8Top the batter with the cheese and herb mixture.
- 9Return the pan to the oven for at least 15 minutes, without opening the oven door.
- 10Once baked, remove the Dutch Baby from the oven.
- 11Spoon sun-dried tomato pesto over the Dutch Baby.
- 12Place Parma ham on top of the pesto.
- 13Break burrata by hand and arrange it over the Parma ham.
- 14Add more Parma ham and fresh basil leaves on top.
- 15Drizzle with olive oil, sprinkle with Maldon salt, and add freshly ground black pepper.
- 16Use a spatula or turner to carefully remove the Dutch Baby from the pan.
Ingredients
- 4 eggs
- 180 g milk
- 90 g plain flour
- 0.25 tsp salt
- 80 g butter
- 20 g parmesan cheese
- 15 g fresh basil
- 15 g tarragon
- 1 garlic clove
- 3 tbsp sun-dried tomato pesto
- 200 g Parma ham
- 1 ball burrata
- 0.25 tsp Maldon salt
- black pepper
- olive oil
Equipment
oven safe panstick blenderbowlgraterknifespatulachopping board
Tips
- Ensure the batter is at room temperature for proper rising.
- Do not open the oven for at least 15 minutes while the Dutch Baby is baking.
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