We love a dutch baby for its versatile nature. While we typically see sweet renditions of the dish, it is equally delicious when topped with savory components. This Easter, we're enjoying AR's Hot Southern Honey's recipe for a savory dutch baby with prosciutto and parmesan from the Hot Honey Cookbook.
1. Preheat the oven to 425 degrees. While it preheats, place 10-inch cast-iron skillet inside to get it hot.
In a medium bowl, whisk eggs and then add flour and continuing to mix until smooth. Continuing to mix, gradually whisk in milk, parmesan, chopped chives, thyme, and salt, until evenly combined.
Remove skillet from oven and add butter, swirling to evenly coat bottom and sides. Pour in batter and return skillet to oven. Bake until golden brown and puffed, about 20 minutes.
Remove from oven, and top dutch baby with prosciutto, Parmesan, chives, and drizzle over hot honey. Slice and serve immediately.
