Mushroom And Prosciutto Dutch Baby

Mushroom And Prosciutto Dutch Baby
4.5 from 2 ratings
This savory Dutch baby features a combination of egg, cheese, mushrooms and prosciutto. With just 30 minutes between preperation and cook time, this dish is ready in what feels like no time at all.This recipe is courtesy of Eggland's Best.
Prep Time
Cook Time
mushroom prosciutto dutch baby
Total time: 30 minutes
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 large eggland's best eggs
  • pinch of salt
  • 1 tablespoon chopped chives
  • 1 tablespoon shredded parmesan cheese
  • 2 tablespoon land o lakes butter
  • 2 tablespoon land o lakes butter
  • 2 cup shiitake mushrooms, stemmed, sliced
  • 1 cup leek, rinsed, julienned
  • pinch of salt
  • pinch of pepper
  • 3 tablespoon shredded parmesan cheese
  • 1 ounce thinly sliced prosciutto, torn into bite-sized pieces
  1. Heat oven to 425 degrees Fahrenheit.
  2. Place flour, mik, eggs and salt into blender container.
  3. Cover and blend on high until smooth, scraping sides as needed.
  4. Add chives and 1 tablespoon shredded Parmesan.
  5. Blend until well mixed.
  6. Melt 2 tablespoons butter in a 9-inch ceramic pie plate or metal pie pan in the oven.
  7. Swirl butter to cover the bottom of pan.
  8. Carefully pour batter into hot pie plate.
  9. Bake 13 to 15 minutes or until puffed and light golden brown.
  10. Melt 2 tablespoons butter in large skillet over medium-high heat.
  11. Add mushrooms, leeks, salt and pepper.
  12. Saute until mushrooms begin to darken and leeks are wilted.
  13. Remove from heat and set aside.
  14. Immediately after removing pancake from oven, sprinkle bottom evenly with 2 tablespoons shredded Parmesan cheese.
  15. Top with mushroom mixture, prosciutto and remaining Parmesan cheese.
  16. Serve immediately.