Gruyere and Asparagus Dutch Baby

cast iron skillet with gruyere dutch baby pancake, raw asparagus, and sliced prosciutto

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Need something savory, cheesy, and perfect for brunch? Spring entertaining goals are realized with this gruyere and asparagus skillet dutch baby pancake!



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
56 thin slices of prosciutto


Preheat oven to 425°F. Place a 10 inch cast iron skillet on the middle rack of the oven while it preheats.

Break eggs into a blender and blend on high for 1-2 minutes. The eggs will become bubbly and light yellow in color. Add milk, salt, and pepper and blend for another minute. 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.

When oven is preheated, carefully take the pan out and add the butter. Once it’s completely melted pour the batter into the pan. Working quickly, sprinkle the gruyere evenly over the batter, avoiding the edges, and transfer to the oven. Bake for 18-20 minutes or until very puffed and golden brown.

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.

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.

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. Drape the prosciutto in the center of the dutch baby and pile the asparagus ribbons on top. Garnish with more lemon juice and black pepper, then cut into wedges and serve.


Try to keep the cheese away from the very edges of the pan, this will keep the batter light enough to puff at the edges. Because of the cheese, this will never puff as dramatically as a sweet dutch baby would.

If you are shaving the asparagus, buy the fattest spears you can find. However, if this is too fussy, go ahead and just slice it thinly at an angle. If you do this, you will want to let the sliced asparagus marinate in the lemon juice and olive oil for about five minutes before serving.

Keywords: dutch baby, savory dutch baby pancake, gruyere cheese, raw asparagus, spring brunch recipe