Prosciutto Pesto Dutch Baby
A Dutch Baby is like a cross between a popover and a Yorkshire pudding, but big. Mine are infused with Swiss cheese, fresh pesto and topped with prosciutto.
Servings: 2 servings
Ingredients
- 4 eggs room temperature
- 3/4 cup milk room temperature
- 3 tbsp melted butter separated
- 1/2 cup all purpose flour
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1/2 cup pesto separated
- 1/2 cup swiss cheese shredded and separated
- 2 oz prosciutto torn into pieces (see Note 1)
Instructions
- Place your ovenproof skillet in the oven and preheat to 450°F for 25 minutes. (see Note 2)
- In a small bowl add the flour, cornstarch, salt and pepper. Set aside.
- In a blender add the eggs, milk and 2 tablespoons of melted butter, blend for 10 seconds. Add the flour mixture and blend for 30 seconds.
- CAREFULLY remove skillet from oven and add remaining tablespoon of butter, swirl to coat bottom. Pour egg mixture in skillet and immediately sprinkle a quarter cup each of the cheese and pesto on the top.
- Bake for 20 minutes, until puffy and sides are golden brown.
- Remove from oven and top with remaining cheese, pesto and the prosciutto. Serve immediately.
Notes
1. Prosciutto thinly sliced, usually about 3-4 slices. Tear into bite size pieces.
2. Cast iron skillets work best I think, just make sure your skillet is safe to put in the oven.
2. Cast iron skillets work best I think, just make sure your skillet is safe to put in the oven.
Nutrition
Calories: 1298kcal | Carbohydrates: 45.5g | Protein: 44.5g | Fat: 106.7g | Saturated Fat: 32.7g | Polyunsaturated Fat: 14.9g | Monounsaturated Fat: 52.3g | Trans Fat: 0.7g | Cholesterol: 439.8mg | Fiber: 4.2g | Sugar: 6.6g