Mushroom & Prosciutto Dutch Baby

A cross between a pancake and a large American-style popover, this Dutch baby recipe from Eggland’s Best is a savory departure from typical breakfast fare. Parmesan cheese, prosciutto, and mushrooms blend together to create the perfect topping for this unique morning offering.

Ingredients

Pancake ( Dutch baby)

1/2 cup all-purpose flour
1/2 cup milk
2 Eggland’s Best Eggs (large)
Pinch of salt
1 tablespoon chopped chives
1 tablespoon shredded Parmesan cheese
2 tablespoons Land O Lakes® Butter

Topping

2 tablespoons Land O Lakes® Butter
1 (3.5 ounce) package (2 cups) shiitake mushrooms, stemmed, sliced
1 small (1 cup) leek, rinsed, julienned
Pinch of salt
Pinch of pepper
3 tablespoons shredded Parmesan cheese
1 ounce thinly sliced prosciutto, torn into bite-sized pieces

Directions

Heat oven to 425°F. Place flour, milk, eggs, and salt into blender container. Cover; blend on high until smooth, scraping sides as needed. Add chives and 1 tablespoon shredded Parmesan; blend until well mixed. Melt 2 tablespoons butter in a 9-inch ceramic pie plate or metal pie pan in the oven. Swirl butter to cover the bottom of pan. Carefully pour batter into hot pie plate. Bake 13-15 minutes or until puffed and light golden brown. Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, leeks, salt, and pepper; sauté until mushrooms begin to darken and leeks are wilted. Remove from heat; set aside. Immediately after removing pancake from oven, sprinkle bottom evenly with 2 tablespoons shredded Parmesan cheese. Top with mushroom mixture, prosciutto, and remaining Parmesan cheese. Serve immediately.

Makes 4 servings.

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