Your kitchen will smell amazing. This is such a fun meal to wake up to but I honestly think it can be enjoyed any time of day.
Dutch babies are surprisingly easy to make and incredibly versatile. I'm a savory breakfast kind of person but I will for sure be making a sweet version of this as well.
3/4 cup flour
3/4 cup almond milk
2 tablespoons melted butter
2 tablespoons cold butter
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3-4 slices prosciutto
~6 stalks of asparagus
1 handful arugula
1/2 cup freshly shredded parmesan
Preheat your oven to 450 degrees F. Place your skillet and the cold butter in the oven to warm up.
Add the eggs, flour, almond milk, melted butter, and spices (rosemary, salt, pepper, garlic) to a blender and mix until the batter is smooth and there are no lumps - about 30 seconds.
Remove your skillet from the oven, make sure the melted butter is now evenly distributed across the base. Pour in your batter from the blender and put it straight back into the oven for 20 minutes. It is very important that you DO NOT open the oven during the first 15 minutes or your dutch baby could lose its puff.
While the dutch baby is cooking, cook the prosciutto and asparagus in a skillet over medium heat with a small amount of oil. You want the prosciutto to be lightly crisped, about a minute on each side and the asparagus to be lightly cooked but not wilted - about 5 minutes. Shred your parmesan into a small bowl to sprinkle on later.
After 15 minutes you can open the oven to rotate your dutch baby 180 degrees to avoid any oven hot spots. Once it is fully done cooking, remove from the oven, top with prosciutto, asparagus, arugula, parmesan, and a crack of fresh pepper. You can add a squeeze of lemon if you'd like. Enjoy immediately!! These are best served hot out of the oven. And yes I totally think dutch babies count as finger food.