This Dutch brunch baby recipe puffs into the best custard base with crispy edges filled with prosciutto, arugula, and herb whipped ricotta. Two runny fried eggs top it all off for a winning brunch.
Talk about the most comfy comfort food, y’all. Dutch baby pancakes are one of my favorite base recipes for a great brunch. You can go sweet or savory, filling the puffs with just about anything. I’ve done banana bourbon, strawberry, filled them with eggs and sausage for breakfast, or baked them bare and just dipped pieces into some salted honey butter. It’s always fun to pull the pan out of the oven if friends and family are around so they can see the bake crawl up the sides of the pan and shoot sky high. It will deflate as it cools, but it’s certainly a showstopper.
Dutch babies, if you aren’t familiar, are a bit of a merge between pancakes, crêpes, and popovers. A thinner batter is poured into a screaming hot pan, spreads out and slowly traps the steam in the batter to create a deliciously light pastry in minutes. I love how unique and flexible of a canvas that a golden Dutch baby becomes.
Savory or Sweet
Since I usually make sweeter variations (shocking, right?), it was fun to play around with some filling options in this more savory twist. Runny fried eggs were a given. You can’t have a legit breakfast or brunch recipe without them, right? PS – Use good eggs. It makes a huge difference! I wen’t with Nellie’s, a brand that I’ve worked with in the past (this isn’t a promo from them – I just really love their eggs).
I had grabbed prosciutto and ricotta with the intention of trying to make some new pizza or lasagna something-or-other but it seemed to scream for this Dutch baby. Ricotta is gently salted and whipped with some herbes de Provence. Layered with peppery arugula, the combo is seriously savory magic.
This Dutch brunch baby recipe puffs into the best custard base with crispy edges filled with prosciutto, arugula, and herb whipped ricotta. Two runny fried eggs top it all off for a winning brunch. -- Recipe from SouthernFatty.com.
- 3⁄4 cup all-purpose flour
- 3 large eggs
- 1 teaspoon sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 3⁄4 cup milk, whole
- 2 tablespoons unsalted butter, melted
- plus 3 tablespoons unsalted butter to bake
Filling / Topping
- 1 cup whole milk ricotta
- 1/2 tablespoon herbs de Provence or Italian seasoning
- 1/2 teaspoon salt
- 1 cup arugula
- 5-6 slices prosciutto
- 2 large eggs, fried
- salt and pepper, to taste
- Combine all ingredients into blender.
- Blend until smooth, 30 seconds. Wipe down sides and blend briefly again until thoroughly mixed.
- Set batter aside.
- Pre-heat oven to 450 F with an oven-safe skillet (I used an 8") inside.
- When the temperature of the oven is reached, allow pan to fully warm, 5-10 minutes. Go for the longer 10 minutes if using cast iron.
- Carefully place the additional 3 tablespoons of butter in the hot pan inside the oven.
- When melted, remove hot pan and quickly pour all of the batter into the centter of the pan.
- Return to the oven and bake for 10 minutes.
- At 10 minutes, lower the oven temperature to 400 F.
- Cook until golden, an additional 10-15 minutes.
- Remove and cool to warm. The pastry will deflate as it cools.
- Whip ricotta, salt, and herbs together.
- Top Dutch baby pancake with proscuitto, arugula, and whipped ricotta.
- Finish with fried sunny-sideup eggs.
- Salt and pepper as desired.
- Enjoy! Find more recipes on SouthernFatty.com.
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Amount Per Serving: Calories: 427Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 42mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 25g