January Recipes

Dutch Baby with Leeks, Prosciutto & Cheddar

Frying pan of Dutch Baby with Leeks Prosciutto Cheddar
Hands On:
25 minutes
Total Time:
33 minutes


  • ¼ cup Hy-Vee all-purpose flour
  • 1 tsp Hy-Vee granulated sugar
  • ½ tsp fresh thyme, chopped
  • ½ tsp Hy-Vee black pepper
  • ¼ tsp kosher salt
  • 2 Hy-Vee large eggs
  • ½ cup Hy-Vee whole milk
  • 1 tbsp Gustare Vita olive oil
  • ½ cup fresh leek, (white and light green parts only), sliced
  • 2 tbsp Hy-Vee unsalted butter
  • ½ cup Hy-Vee finely shredded sharp Cheddar cheese
  • 1 (2-oz.) pkg. thinly sliced prosciutto, torn into pieces
  • Fresh chives, for garnish
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Preheat oven to 425°. Whisk together flour, sugar, thyme, pepper, and salt in a small bowl. Place eggs and milk in a blender. Cover and blend for 2 minutes. Add flour mixture. Cover and pulse until combined. Set aside.
Heat oil in a 10-inch cast-iron skillet over medium heat. Add leek; cook for 3 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Melt butter in same skillet over medium-high heat. Tilt skillet to coat bottom with melted butter. Pulse batter in blender; pour into skillet.
Bake for 13 to 16 minutes or until puffed and golden brown. Quickly top with Cheddar cheese, prosciutto, and leek. Bake for 1 to 2 minutes or until cheese is melted. Remove from oven and garnish with chives, if desired. Serve immediately.

Nutrition Facts

Serves: 2
Amount Per Serving
% Daily Value*
Total Fat: 37g 47%
Saturated Fat: 17g
Trans Fat: 0g
Cholesterol: 275mg 92%
Sodium: 990mg 43%
Total Carbohydrate: 26g 9%
Dietary Fiber: 1g 4%
Sugars: 7g 14%
Protein: 25g 50%

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