This savory Caprese Dutch Baby is a simple weeknight meal that features peak-of-the-season summer tomatoes and basil in a fun, new way!
In my house, we have a weekly breakfast-for-dinner night. It’s one of our favorite themes that helps make weekly menu planning easier, and ensures that we get to rotate through our favorite breakfast options regularly, no matter how busy the weekends get! Dutch babies (sometimes called German pancakes) have long been a staple in my family, but in recent years, I’ve been experimenting with savory pairings instead of the typical sweet fruit toppings.
The Dutch baby batter for the recipe has shredded mozzarella folded in, which melts into the pancake and helps create gorgeous, crisp golden edges. To serve, slices of the cheesy Dutch baby are topped with a tomato-basil mixture, and drizzled with balsamic glaze, which takes this recipe over the top. But then, it’s hard to go wrong with classic caprese ingredients of tomato, basil, and mozzarella!
Make this Caprese Dutch Baby while you can get fresh tomatoes and basil - late summer is the perfect time for this easy meal.
This savory Caprese Dutch Baby is a simple weeknight meal that features peak-of-the-season summer tomatoes and basil in a fun, new way!
For dutch baby:
2 Tbsp. butter
6 large eggs
1 1/2 cups milk
1 1/2 cups all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
4 ounces mozzarella, shredded
For caprese topping:
16 ounces cherry tomatoes
1/2 cup roughly torn fresh basil leaves
2 cloves garlic, grated or minced
2 Tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
Balsamic glaze, for serving
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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