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