Dutch Baby with Burrata and Prosciutto

Name: Dutch Baby with Burrata and Prosciutto
Yield: Serves 4
Cuisine: US & Canada
Ingredients: ¼ cup, extra-virgin olive oil, divided; 1¼ cups (6¼ ounces), all-purpose flour; ½ teaspoon, table salt; 4 , large eggs; 1 cup, skim milk; 2 tablespoons, chopped fresh basil, oregano, thyme, parsley, and/or tarragon, plus extra for sprinkling; 4 ounces, burrata cheese, room temperature; ¾ cup, baby arugula; ½ teaspoon, extra-virgin olive oil, plus extra for drizzling; ½ teaspoon, balsamic vinegar, plus extra for drizzling; 1 ounce, thinly sliced prosciutto, torn into bite-size pieces

10 comments

Dutch babies are having a welcome renaissance, especially savory versions.

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

SERVES4

TIME45 minutes

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

WHY THIS RECIPE WORKS

Dutch babies are having a welcome renaissance, especially savory versions. Originally single-serving pancakes, they're now often made as larger pancakes serving more people. But we won't judge if you keep this one all to yourself. It's a de...

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