Dutch Baby Tomatoes Mozzarella

Dutch Baby Tomatoes and Mozzarella

Hopefully one day we can smell through Instagram photos. So you could enjoy the smell that floods the kitchen after removing from the oven this delicious Dutch Baby Tomatoes and Mozzarella.

Yes, the name scares, and it may seem like a laborious recipe. But it's as simple as preparing a giant pancake and baking it in an iron pan. Then you just have to combine it with the ingredients you prefer and that's it. It is common to find many sweet recipes, but this time we wanted to give it a salty touch as if it were a crêpe and the result is spectacular.

- 120ml of milk
- 60g flour
- 2 eggs
- 1/2 teaspoon salt
- 2-3 sprigs of fresh rosemary
- Oregano
- 1 tablespoon butter
- Fresh Mozarella
- 1 tomato

1. Beat the flour, milk, eggs, very chopped rosemary and salt. Mix well until you get a light dough without lumps. Reserve and let stand half an hour.
2. Preheat the oven to 200º and put the pan or mold to be used for temperature.
3. After the resting time, take out the preheated pan, grease with the butter and pour the dough.
4. Bake until the pancake has been pushed and browned.
5. Drain the mozzarella very well, and place it on top of the pancake next to a sliced ​​tomato.

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