Does that mean it speaks Flemish? Negative, also Flemish is not really a language apparently. But it does mean that it’s fancy and delicious as hell, and ready in under 30 sweet, little minutes! So what am I going to do with all of this extra time if I’m not slaving over hot pans and sharp knives? Let’s start with some self-care. Perhaps coffee, followed by a luxuriously long shower, a sit down with a good book (maybe the one for book club that I’ve been neglecting re: haven’t even purchased yet), and then I’ll top it all off with a long walk in the sunshine that will culminate in me finding the ice cream truck and throwing elbows at any small, defenseless children who stand between me and my chocolate dipped cone. Ah my best life!
For those not acquainted with the concept of a dutch baby, it’s basically an enormous pancake that puffs up dramatically in the oven and then deflates as it cools, leaving a big, ole crater in the middle into which you can pile a myriad of fillings. Traditionally these Über pancakes are sweet, garnished with sugar and lemon juice and sliced up as a morning time treat. But I am all into the bastardization of breakfast foods, so here instead is a cheesy, crisp on the edges, tender in the center, downright savory version that I’ve draped with prosciutto and tender ribbons of asparagus because please, let’s live our best lives.
Gruyere Dutch Baby with Asparagus and Prosciutto
- May 25, 2018
- 4 Servings
- 30 min
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- 3 large eggs
- ¾ C milk
- ½ tsp kosher salt
- ¼ tsp ground pepper (plus more for garnish)
- ¾ C all-purpose flour
- 3 T butter
- ¾ C gruyere cheese, grated
- ½ bunch asparagus, washed and trimmed
- Kosher salt and black pepper
- 2 tsp lemon juice (plus more for garnish)
- 1 tsp extra virgin olive oil
- 5-6 thin slices of prosciutto
- Step 1
- Preheat oven to 425°F.
- Step 2
- Place a 10 inch cast iron skillet on the middle rack of the oven while it preheats.
- Step 3
- Break eggs into a blender and blend on high for 1-2 minutes. The eggs will become bubbly and light yellow in color.
- Step 4
- Add milk, salt, and pepper and blend for another minute.
- Step 5
- Add flour and blend until it is fully incorporated and the batter is light and bubbly. It should be just a touch thicker than heavy cream, but not as thick as pancake batter.
- Step 6
- When oven is preheated, carefully take the pan out and place over a medium flame.
- Step 7
- Melt butter completely, then evenly pour batter into the pan.
- Step 8
- Working quickly, sprinkle the gruyere evenly over the batter, avoiding the edges, and transfer to the oven.
- Step 9
- Bake for 18-20 minutes or until very puffed and golden brown.
- Step 10
- While it bakes, use a vegetable peeler to make long ribbons of asparagus. As you peel, transfer the asparagus ribbons to a bowl of ice water.
- Step 11
- When your dutch baby is done, remove it from the oven and let it cool for 5 minutes. It will dramatically deflate which is totally OK.
- Step 12
- While it cools, drain the asparagus ribbons and pat them dry with paper towels. Then toss with lemon juice and olive oil and season to taste with salt and pepper.
- Step 13
- Drape the prosciutto in the center of the dutch baby and pile the asparagus ribbons on top.
- Step 14
- Garnish with more lemon juice and black pepper, then cut into wedges and serve.