Sort ingredients
bklassen
QR Code
Listen
Pdf
FOR THE DUTCH BABY: Adjust oven rack to middle position and heat oven to 450 degrees. Grease 12-inch cast-iron skillet with 2 tablespoons oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.
Meanwhile, whisk flour and salt together in large bowl. In separate bowl, whisk eggs until frothy, then whisk in milk, basil, and remaining 2 tablespoons oil until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.
Being careful of hot skillet handle, quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.
FOR THE TOPPING: While Dutch baby bakes, tear burrata into bite-size pieces over plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.
Using pot holders, remove skillet from oven. Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar and season with pepper to taste. Slice into wedges and serve immediately.