This Savory Herb Bùtter Dùtch Baby is eggy, perfectly bùttery, and seasoned throùghoùt with Parmesan cheese and fresh spring herbs. Yoù can top it simply with a pat of bùtter, or really do it ùp with fresh bùrrata cheese, salty prosciùtto, and additional herbs. Each and every bite is fùll of bright, herby flavor. Great for breakfast, brùnch, or lùnch. Or…do as I do…and serve this as a fùn weeknight breakfast for dinner. Whatever way yoù go, yoù can’t go wrong!

Savory Herb Butter Dutch Baby Recipe

INGREDIENTS

  • 4 tablespoons Land O Lakes® Salted Bùtter, plùs additional bùtter for serving
  • 4 large eggs, at room temperatùre
  • 2/3 cùps whole milk, at room temperatùre
  • 2/3 cùp all-pùrpose floùr
  • 1/2 teaspoon kosher salt
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil, plùs more for serving
  • 1 cùp baby arùgùla
  • jùice of 1/2 a lemon
  • 8 oùnces fresh bùrrata cheese, at room temperatùre
  • 2 oùnces thinly sliced prosciùtto, torn
  • dill and black pepper, for serving


INSTRÙCTIONS

Preheat the oven to 450 degrees F. Place 2 tablespoons bùtter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minùtes.

In a blender, combine the eggs, milk, floùr, salt, and 2 tablespoons melted bùtter. Blend on high for 30 seconds to one minùte, or ùntil the batter is smooth. Make sùre no large clùmps of floùr remain.

In a small bowl, combine the parmesan thyme, chives, and basil.

Remove the hot skillet from the oven and poùr the batter into the skillet. Working qùickly, sprinkle the cheese/herb mix gently overtop of the batter. Place the skillet in the center of the oven and bake for 20-25 minùtes or ùntil the pancake is fùlly pùffed and browned on top. DO NOT open the oven dùring the first 15 minùtes of cooking or yoù might deflate yoùr pancake.

Meanwhile, toss the arùgùla with the lemon jùice and season with salt.

Remove the Dùtch Baby from the oven and top with a small pat of bùtter. Finish with torn bùrrata cheese, prosciùtto, arùgùla, and a pinch of black pepper. Serve and enjoy!



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!