Recipe: Savory Dutch Baby With Fresh Herbs, Prosciutto and Parmesan

Serves 2 to 4.

Note: For the best texture and flavor, make the batter a few hours ahead or the previous night and store in a covered container in the refrigerator. Whole milk seems to work best in this batter, giving it the richness that lower-fat milk lacks. Vary the ingredients to suit your tastes. From Beth Dooley.

• 1/2 c. flour

• 1/2 c. whole milk (see Note)

• 2 eggs

• 1/2 tsp. fine salt

• 1/2 c. diced prosciutto

• 1/4 c. finely chopped parsley

• 2 tbsp. chopped fresh thyme

• 2 tbsp. unsalted butter

Directions

Put the flour, milk, eggs and salt into a blender and process for about 20 seconds, scraping down the sides occasionally. Pour into a bowl and set the batter aside to rest for at least 20 minutes or overnight, covered, in the refrigerator.

Variation: Omit prosciutto, cheese, parsley and thyme. Add 1 tablespoon white or brown sugar to batter. Drizzle hot Dutch baby with 2 to 3 tbsp. fresh lemon juice and dust with 2 to 3 tbsp. powdered sugar. Top with fresh berries and/or nuts, if desired.

Nutrition information per each of 4 servings:

Calories250Fat15 gSodium790 mg

Carbohydrates15 gSaturated fat8gTotal sugars2 g

Protein15 gCholesterol130 mgDietary fiber1 g