Parma Ham & Burrata Dutch Baby

25 mins
Serves 1
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Directions

  1. 1Place an oven-safe pan into a preheated oven at 230°C (445°F).
  2. 2Add flour, room temperature milk, and eggs into a pitcher or a stick blender jug.
  3. 3Blend the ingredients until smooth and aerated, then set aside.
  4. 4Finely chop fresh basil and tarragon.
  5. 5Grate garlic and Parmesan cheese into the bowl with herbs.
  6. 6Add a little salt to the herb and cheese mixture and mix.
  7. 7Remove the hot pan from the oven and add butter to it.
  8. 8Let the butter melt and sizzle completely.
  9. 9Pour the prepared batter into the pan.
  10. 10Top the batter with the cheese and herb mixture.
  11. 11Return the pan to the oven and bake for 15 minutes without opening the oven door.
  12. 12Once baked, remove the Dutch Baby from the oven.
  13. 13Spread sun-dried tomato pesto over the Dutch Baby.
  14. 14Place slices of Parma ham on top of the pesto.
  15. 15Break burrata by hand and scatter it over the ham and pesto.
  16. 16Add more Parma ham on top of the burrata.
  17. 17Garnish with fresh basil leaves.
  18. 18Drizzle with olive oil.
  19. 19Sprinkle with Maldon salt.
  20. 20Finish with a good hit of black pepper.
  21. 21Use a turner or spatula to carefully remove the Dutch Baby from the pan, remembering the handle is hot.

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 and tarragon
  • 1 garlic clove
  • 3 tbsp sun-dried tomato pesto/paste
  • 200 g Parma ham
  • 1 ball burrata
  • 2 tsp fresh basil
  • 0.25 tsp Maldon salt
  • black pepper
  • olive oil

Equipment

oven safe panstick blenderbowlgraterspatula

Tips

  • Ensure the batter is at room temperature for a better rise.
  • Do not open the oven for at least 15 minutes while the Dutch Baby is cooking.