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…

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.