Dutch Baby with Tomatoes, Nectarines and Burrata

If you’ve never had a Dutch baby before, now would be a good time to try them! It’s a cross between a crepe and a pancake. The batter is very simple to make lots of eggs, milk, salt, flour blended together and poured into a really hot pan causing the beautiful rise. Using just a couple summer favorites I topped this with tomatoes, nectarines and burrata, and a nice drizzle of honey.

Dutch Baby

• 4 tbsp. unsalted butter
• 4 eggs, room temp
• 2/3 cup whole milk, room temp
• 2/3 cup all-purpose flour
• 1 tsp. salt

Tomato Nectarine and Burrata

• 1 large tomato, medium diced
• 1 nectarine, medium diced
• 1 tbsp. fresh basil, minced
• 1 tbsp. olive oil
• drizzle of honey

Preheat the oven to 450 degrees F. Melt 2 tbsp. of the butter into a 10 inch cast iron skillet, and place in the oven for 5 minutes.

In a blender combine the eggs, milk, flour, salt, and remaining 2 tbsp. of melted butter. Blend on high for 30 seconds just until combined and everything is really smooth.

Remove the hot skillet from the oven and immediately pour the batter into the pan. Place it back into the oven and bake for 20-23 minutes. Do not open the oven door for the first 15 minutes or it will deflate! Bake until it’s puffed up and golden.

In a small bowl combine the tomatoes and nectarine together with the fresh basil and olive oil. Toss to combine. Then break the burrata into pieces over the dutch baby and spoon the salad over the top. Drizzle honey over everything and enjoy!