Caprese Dutch Baby
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
240 |
|
| % Daily Value* | ||
| Total Fat 14g | 18% | |
| Saturated Fat 8g | 38% | |
| Cholesterol 85mg | 28% | |
| Sodium 340mg | 15% | |
| Total Carbohydrate 20g | 7% | |
| Dietary Fiber 2g | 6% | |
| Sugars 4g | ||
| Includes Added Sugars 0g | 4% | |
| Protein 7g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 108mg | 8% | |
| Iron 1mg | 8% | |
| Potassium 210mg | 4% | |
Ingredients
- 2 cups Cherry Tomatoes
- 1 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
- 1/2 tsp Dried Oregano / Basil / Garlic Powder
- 1/4 tsp Salt & Pepper
- 4 tbsp Butter, melted, cooled
- 1 cup Milk, warmed
- 2 each Eggs
- 1 tbsp Honey
- 1 cup Flour
- 1/2 tsp Salt
- 1 each Burrata Cheese Ball, torn pieces
- 2 tbsp Parmesan Cheese, shaved
- 1 tbsp Balsamic Glaze
- 3-4 each Basil Leaves, torn
Method of Preparation
Step 1
Preheat the oven to 425°F. Cover a sheet pan with parchment paper. Add the cast iron skillet in the oven to heat up.
In a bowl, toss together the tomatoes, balsamic vinegar, olive oil, spices, and salt & pepper.
Step 2
Spread out on the sheet pan and roast for 10-15 minutes until the tomatoes are roasted and bursting.
Set aside when done.
Step 3
Using a blender, add 3 tbsp melted butter, milk, eggs, honey, flour, and salt.
Blend until smooth and set aside.
Step 4
Take your preheated cast iron skillet out of the oven.
Brush the remaining melted butter around the entire cast iron skillet.
Pour the batter into the pan and bake for 15-20 minutes until puffed up and golden brown.
Step 5
Spoon the roasted tomatoes in the center of the dutch baby.
Step 6
Arrange the burrata pieces on top of the tomatoes.
Step 7
Garnish with balsamic glaze, basil, and shaved parmesan cheese.
