An easy and delicious savoury prosciutto Dutch baby, with Swiss cheese and topped with mustard and maple syrup dressed arugula.
While this savoury Dutch baby may seem like great brunch food (and it is!), my favourite way to enjoy it is for dinner. Easy to make and made from pantry items, this is a delicious and easy dinner. I love the combination of the warm and flavourful Dutch baby with the sweet mustard dressed arugula on top. It’s like main and salad in one skillet :)
This Dutch baby is also endlessly customizable. Swap up the meat and cheese based on what you have on hand. Try spinach instead of arugula. It’s all good!
Ingredients and Substitutions
For the Dutch baby:
Polenta – refers to the dried, uncooked polenta. Alternately, you could use a coarse cornmeal. While the polenta adds flavour and texture, if you don’t have either, you can omit.
Prosciutto – I usually have prosciutto around, so it’s what I used here. That said, deli ham would be a great alternative, as it’s a natural with the Swiss as well. I think Speck would also be great here.
Swiss cheese – I used deli-sliced Swiss cheese, that I just cut into thirds. Shredded Swiss would also work. Alternately, any nutty cheese like Gruyere or Emmental, would be nice here.
You will also need – salt, milk, eggs (3), butter, all-purpose flour, white granulated sugar for the Dutch baby batter.
For the arugula topping:
Arugula – I love baby arugula, though regular will work as well. If you don’t have arugula, pretty much any green would work nicely here, such as spinach or baby kale.
You will also need – Dijon mustard, White Wine vinegar, maple syrup or honey, vegetable oil (or any neutral tasting oil), salt and freshly ground pepper for the dressing.
- Do I need to do the arugula topping? Of course you don’t need to. But you really don’t want to miss it :) It really balances the dish and provides a lovely fresh and slightly maple mustard flavour. As noted above, if you don’t have arugula, baby spinach or any green really, would work nicely, as well. All that said, this is a delicious Dutch baby without any green topping.
- Why did my Dutch baby deflate? If you haven’t made a Dutch baby before, do know that while it will be beautiful and puffy right out of the oven, it will deflate quite quickly. That’s just what Dutch babies do.
- Do I really need to do the 2 hour refrigeration? While I have made Dutch babies without refrigerating the batter, there is definitely a benefit to resting/refrigerating your Dutch baby batter. In this recipe, the process will soften the polenta. More importantly, it will also build more complex flavour. With a little planning, I don’t find the rest a huge problem. I either mix it up the night before and refrigerate overnight to cook in the morning. Or mix in the morning to enjoy for dinner. Worst case, if you absolutely can’t wait, mix and rest one hour at room temperature.
Making Ahead and Storing
Dutch baby pancakes are always best enjoyed freshly cooked. That said, I often wrap and refrigerate left-over for a couple of days. They warm well in the microwave or a skillet on the stove-top. While not a nice as fresh, they are still quite nice with fresh arugula topping.
Get the Recipe: Savoury Prosciutto Dutch Baby
For the Dutch Baby:
- 1/2 cup all-purpose flour, spooned and levelled
- 3 Tablespoons white granulated sugar
- 2 Tablespoons uncooked polenta, or coarse cornmeal
- 1/2 teaspoons kosher salt, or less if using fine salt
- 1/2 cup whole milk
- 3 large eggs
- 3 Tablespoons butter, cut into 3 pieces
- 5-6 slices prosciutto
- 3 slices Swiss cheese, cutting each slice into thirds
For the arugula topping:
- 1 teaspoon Dijon mustard
- 1 teaspoon White Wine vinegar
- 1/4 teaspoon maple syrup, or honey
- 1 Tablespoon vegetable oil, or any neutral tasting oil
- Salt and freshly ground pepper
- 1 1/2 cups baby arugula
- Whisk together the flour, sugar, polenta, and salt in a medium bowl. In a small bowl, whisk together the milk and eggs. Add the milk mixture to flour mixture and whisk until smooth. Cover and chill at least 2 hours or up to overnight.
- Preheat oven to 425°F (regular bake/not fan assisted) with oven rack in lower third of oven. Remove batter from the refrigerator. Whisk until well combined and allow to stand at room temperature while oven preheats. Prepare your prosciutto, cheese and butter to have handy as you'll need to work quickly.
- Place a 10-inch (top diameter) cast-iron skillet in preheated oven and let heat 15 minutes. Remove the hot skillet from oven and add butter pieces to skillet and swirl, until butter is completely melted and beginning to brown.
- Whisk batter again until well combined and working quickly, pour batter into skillet. Arrange prosciutto and cheese around edges of batter, leaving about a 4-inch-wide circle in centre. *If you want crispy prosciutto, make sure you don't cover it with the cheese. Immediately return skillet to oven, and bake until golden brown, puffed, 16 to 20 minutes.
- While the Dutch baby bakes, add the arugula to a medium bowl. In a small jar or bowl, combine the Dijon mustard, vinegar, maple syrup, and a pinch of salt and freshly ground pepper. Cover and shake or whisk vigorously until well combined. Drizzle dressing over arugula, until moistened (you may not need quite all of it).
- Remove Dutch baby from oven. Let stand 1 minute (it will deflate as it rests). Top with dressed arugula and serve.
More Savoury Dutch Baby Pancakes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!