Part popover, part crepe, a Dutch Baby is typically served sweet with sugar and a squeeze of lemon, which is lovely. However, this savory version from The Preservatory, inspired by a delicious brunch in Brooklyn, is the cat’s pajamas, as they say.
Feel free to change the herb and cheese combinations as desired.
¾ cup all-purpose flour
¼ cup sugar
¼ tsp salt 3 eggs
¾ cup whole milk
2 Tbsp unsalted butter
2 Tbsp chopped fresh tarragon 4 slices prosciutto
¼ cup grated Gruyère
Preserves to taste (suggestions below)
- Preheat oven to 425°F.
- In a medium bowl, combine dry ingredients and whisk.
- Add eggs and milk and whisk well into a smooth, thin batter.
- Assemble all other ingredients to have close at hand.
- Heat an 8-inch cast-iron skillet on high heat. Add butter to skillet. When butter melts and is bubbling hot, pour in batter, turn off heat, sprinkle with tarragon, lay prosciutto over top and sprinkle Gruyère evenly over all.
- Put straight into the hot oven. Don’t peek for at least 15 minutes.
- Bake until golden and puffed, 15 to 18 minutes.
Serve hot, the faster the better—this baby falls quickly—with a dollop of preserves.
Three perfect preserves to go with from The Preservatory Cookbook:
Pear & Vanilla Bean | Heirloom Tomato & Chile| Apricot with Tarragon & Riesling