Parma Ham & Burrata Savoury Dutch Baby

Overhead shot of burrata and Parma ham savoury dutch baby
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Parma Ham & Burrata Savoury Dutch Baby

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  • Total Time: 30 minutes


Units Scale
  • 4 eggs
  • 180g milk
  • 90g plain flour
  • 1/4 tsp salt
  • 80g butter
  • 20g parmesan cheese
  • 15g fresh basil & tarragon
  • 1 garlic clove
  • 3 tbsp of sundried tomato pesto/paste
  • 200g Parma ham
  • 1 ball of burrata
  • 2 tsp fresh basil
  • 1/4 tsp Maldon salt
  • Freshly ground black pepper


  1. Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.
  2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
  3. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.
  4. Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also (although I forgot it in the video).
  5. When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
  6. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.
  7. Remove from the oven, make nests with the ham and scatter around.
  8. Break up the burrata by hand and arrange around the hand. I like to top with some more of the ham so it’s not all cheese visually.
  9. Top with fresh basil leaves, olive oil if you want, salt and black pepper.
  • Author: Russell Clamp
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

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