top of page

Herb Butter Dutch Baby

Updated: May 16

This one was a true first for me making a dutch baby! I can't wait until I make another one and maybe a sweet one this time. While I forgot a few of the herbs, it still turned out absolutely amazing and would recommend to anyone to make! Unfortunately, my arugula wilted by the time it was time to make this dish, so I didn't have the arugula to add which I think would have made a difference!

I won't lie, the photo doesn't do it justice, but our full bellies after will prove it.


-4 TBSP salted butter

-4 large eggs at room temperature

-2/3 C whole milk at room temperature

-2/3 C all purpose flour

-1/2 TSP salt

-3 TBSP grated parmesan cheese

-1 TBSP fresh thyme leaves

-1 TBSP fresh chives (chopped)

-1 TBSP fresh basil (chopped)

-1 C baby arugula

-1/2 juice of a lemon

-8 OZ fresh burrata cheese at room temperature

-2 OZ sliced prosciutto

-Dill + black pepper for serving


-Preheat oven to 450

-Place 2 TBSP of butter in a 10 inch cast iron skillet

-Place skillet in oven for 5 minutes

-In a blender, combine eggs, milk, flour, salt, and 2 TBSP melted butter

-Blend on high for 30 seconds or until batter is smooth (no clumps)

-In a small bowl, combine parmesan, thyme, chives, and basil

-Remove hot skillet from the oven and pour the batter into the skillet

-Quickly, sprinkle the cheese/herb mix on top of the batter

-Place the skillet in the center of the oven and bake for 20-25 minutes or until pancake is fully puffed

-DO NOT open the oven during the first 15 minutes of cooking

-Meanwhile, toss the arugula with lemon just and season with salt

-Remove the Dutch Baby from the oven and top with a small pat of butter

-Finish with torn burrata, prosciutto, arugula and a pink of dill and black pepper!

0 views0 comments

Recent Posts

See All


bottom of page