Savory Prosciutto And Swiss Dutch Baby Recipes

SAVORY PROSCIUTTO AND SWISS DUTCH BABY

Steps:

• Whisk together the flour, sugar, polenta, and salt in a medium bowl. In a small bowl, whisk together the milk and eggs. Add the milk mixture to flour mixture and whisk until smooth. Cover and chill at least 2 hours or up to overnight.
• Preheat oven to 425°F with oven rack in lower third of oven. Remove batter from the refrigerator. Whisk until well combined and allow to stand at room temperature while oven preheats. Prepare your prosciutto, cheese and butter to have handy as you'll need to work quickly.
• Place a 10-inch (top diameter) cast-iron skillet in preheated oven and let heat 15 minutes. Remove the hot skillet from oven and add butter pieces to skillet and swirl, until butter is completely melted and beginning to brown.
• Whisk batter again until well combined and working quickly, pour batter into skillet. Arrange prosciutto and cheese around edges of batter, leaving about a 4-inch-wide circle in centre. *If you want crispy prosciutto, make sure you don't cover it with the cheese. Immediately return skillet to oven, and bake until golden brown, puffed, 16 to 20 minutes.
• While the Dutch baby bakes, add the arugula to a medium bowl. In a small jar or bowl, combine the Dijon mustard, vinegar, maple syrup, and a pinch of salt and freshly ground pepper. Cover and shake or whisk vigorously until well combined. Drizzle dressing over arugula, until moistened (you may not need quite all of it).
• Remove Dutch baby from oven. Let stand 1 minute (it will deflate as it rests). Top with dressed arugula and serve.

SAVORY DUTCH BABY

Steps:

• Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°F. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
• Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
• Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20-25 minutes. It will begin to deflate as soon as it comes out. Top as desired.

SAVORY DUTCH BABY FOR TWO

Steps:

• Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
• Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
• Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
• Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
• Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

PROSCIUTTO DUTCH BABY

Steps:

• Preheat oven to 425º. In a 10-in. cast iron skillet over medium heat, cook prosciutto until crisp, 2-3 minutes. Remove and set aside. Place skillet into oven while making batter., In a large bowl, whisk together eggs, flour, cornmeal and salt. Add milk and cheese; stir to combine. Add butter to skillet, swirling until melted. Pour batter into skillet; sprinkle prosciutto over batter. Bake until puffed and golden brown, 20-25. Meanwhile, toss arugula, tomatoes, garbanzo beans and oil. , Remove pancake from oven. Serve with arugula mixture and dressing.