This recipe for a savory Dutch Baby is loaded with fresh springtime flavor and features a nutty Raspberry cheese, tender bites of fresh Asparagus, and salty shaved Serrano ham.
Springtime Savory Dutch Baby (With Raspberry Cheese, Asparagus, and Serrano Ham)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Dutch Baby batter recipe is adapted from Bon Appetit

Course: Breakfast
For the Dutch baby:
  • 3 large eggs at room temperature
  • ¾ cup whole milk at room temperature (I have had success with mixing ½ cup 1% milk and ¼ cup ½ and ½ before if you don’t have whole milk)
  • 2 tablespoons unsalted butter melted and cooled, plus 1 tablespoon of butter for the pan
  • ½ cup all-purpose flour (I use/recommend King Arthur brand)
  • 2 tablespoons cornstarch (helps stabilize the pancake as it rises and form a custard-like center)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon fresh lemon zest
  • ½ cup grated Sartori Raspberry Bellavitano Cheese (a good, creamy cheddar is a nice substitute)
For the toppings:
  • 6 asparagus stalks
  • Olive oil
  • Fresh lemon juice
  • 2 ounces thinly sliced serrano ham (prosciutto is a nice substitute)
  1. Place a rack in the center of your oven and preheat the oven to 450 ℉. While the oven heats, place a medium (9’’) cast iron skillet in the center of the oven.
  2. Place the eggs in a blender and mix on high speed for one minute. The eggs will turn a pale yellow color and have a frothy texture.
  3. With the blender running on LOW speed, gradually add the milk and then the melted butter. Turn the blender off and add the flour, cornstarch, salt, pepper, and lemon zest. Blend on low just to combine, scraping down the sides of the blender as needed.
  4. Remove the preheated cast iron skillet from the oven. Add the tablespoon of remaining butter and carefully swirl the pan so that the butter coats the bottom and sides of the pan (be careful not to burn yourself while handling the hot pan). Pour the pancake batter into the hot pan, then top with the grated cheese.
  5. Bake for 18-22 minutes until the pancake is puffy and golden brown.
  6. While the pancake is baking, slice the asparagus stalks into ¼’’ rounds, using only the tender part of the stalk (about ⅔ of the stalk). Saute the rounds in a small skillet with a bit of olive oil for about 90 seconds - avoid overcooking. Remove from heat and set aside. Combine 1 teaspoon of olive with one teaspoon of lemon juice in a small bowl and set aside.
  7. Once the pancake is done, remove from the oven (it will start to deflate right away) . Immediately drizzle the lemon-olive oil mixture over the top, and top the pancake with the asparagus and slices of serrano ham. Serve while the pancake is nice and hot!
Recipe Notes