Savory Herb Butter Dutch Baby

Servings: 6

Total Time: 30 minutes


- 4 tablespoons butter

- 4 large eggs

- ⅔ cups whole milk, room temperature

- ⅔ cup all-purpose flour

- ½ teaspoon kosher salt

- 3 tablespoons grated parmesan cheese

- 1 tablespoon fresh thyme leaves

- 1 tablespoon chopped fresh chives

- 1 tablespoon chopped fresh basil, more for garnish

- Juice of ½ a lemon

- 8 ounces fresh burrata cheese, room temperature

- 2 ounces thinly sliced prosciutto, torn

- Dill and black pepper for garnish


  1. Preheat the oven to 450ºF. Place 2 tablespoons butter in an oven-proof skillet. Place the skillet in the center of the oven for 5 minutes.

  2. In a blender, combine the eggs, milk, flour, salt, and 2 tablespoons of melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth. Make sure no large clumps of flour remain.

  3. In a small bowl, combine the parmesan, thyme, chives, and basil.

  4. Remove the hot skillet from the oven and pour the batter into the skillet. Working quickly, sprinkle the cheese/herb mix gently over top of the batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. 

  5. Remove the Dutch Baby from the oven and top with a small pat of butter. Finish with torn burrata cheese, prosciutto, and a pinch of black pepper. Serve and enjoy!