Parmesan Oven Pancake with Asparagus, Prosciutto and Blue Cheese

Parmesan Oven Pancake with Asparagus, Prosciutto and Blue Cheese

servings
2

Ingredients













Cooking Instructions

1

Heat oven to 435°F for a convection oven, or 445°F for a standard oven.


2

In either a blender, or food processor with blade attached, add eggs and milk. Pulse to blend. Add salt and flour; blend until completely smooth, then add the melted butter and immediately blend again until smooth. Finally, add the coarsely-shredded parmesan; pulse a couple of times until just combined, leaving the cheese shreds intact. Set aside.


3

Place 10-inch ovenproof skillet (cast iron or French steel pan) in oven to heat while preparing the topping, which should take about 5 minutes.


4

For topping: Wrap each asparagus spear in a slice of prosciutto, rolling diagonally to cover the spear. Place these on a plate to have ready at serving. Place crumbled blue cheese on a plate in the refrigerator to have ready for serving.


5

Remove hot skillet from oven, spray with cooking spray, and then immediately pour in pancake batter. Quickly return to oven and bake 18-20 minutes, until nicely browned and baked through. If browning unevenly, turn pan in oven.


For serving hot out of the oven:


1

Working quickly, slide the pancake onto a serving dish, place wrapped asparagus and blue cheese on top. Pass the parmesan around to grate finely over the hot pancake.


Ingredients













Cooking Instructions

1

Heat oven to 435°F for a convection oven, or 445°F for a standard oven.


2

In either a blender, or food processor with blade attached, add eggs and milk. Pulse to blend. Add salt and flour; blend until completely smooth, then add the melted butter and immediately blend again until smooth. Finally, add the coarsely-shredded parmesan; pulse a couple of times until just combined, leaving the cheese shreds intact. Set aside.


3

Place 10-inch ovenproof skillet (cast iron or French steel pan) in oven to heat while preparing the topping, which should take about 5 minutes.


4

For topping: Wrap each asparagus spear in a slice of prosciutto, rolling diagonally to cover the spear. Place these on a plate to have ready at serving. Place crumbled blue cheese on a plate in the refrigerator to have ready for serving.


5

Remove hot skillet from oven, spray with cooking spray, and then immediately pour in pancake batter. Quickly return to oven and bake 18-20 minutes, until nicely browned and baked through. If browning unevenly, turn pan in oven.


For serving hot out of the oven:


1

Working quickly, slide the pancake onto a serving dish, place wrapped asparagus and blue cheese on top. Pass the parmesan around to grate finely over the hot pancake.


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