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Dutch pancake con Prosciutto di San Daniele, asparagi e burrata

Dutch pancakes with Prosciutto di San Daniele, asparagus and burrata cheese

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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course First course
Servings 2 persons

Ingredients
  

For Dutch pancakes:

  • 90 g all-purpose flour
  • 120 ml milk
  • 3 eggs
  • 3 g salt
  • butter for the skillet

Topping:

  • 200 g Prosciutto di San Daniele
  • 2 small bundles of burrata cheese
  • 200 g asparagus
  • Basil
  • Parsley
  • 20 ml extravirgin olive oil

Instructions
 

  • Begin by making the batter for Dutch pancakes. Put all the ingredients in a blender and blend for about 3 minutes.
  • Meanwhile heat a 18 cm diameter cast-iron skillet in the oven. The temperature of the oven should be 200°C.
  • When the skillet is thouroghly heated, put a piece of butter in it, let it melt and pour half of the pancake mixture in it.
  • Put it back in the oven and let it cook, in static mode, for 15 minutes at 200°C. Repeat the procedure with the other half of the batter, adding more butter to the skillet.
  • Meanwhile wash, trim and cut the asparagus in thin strips.
  • Heat the oil in a pan and sauté the asparagus for about 10 minutes. They shouldn't get too soft, but remain crispy. When they are cooked, sprinkle them with finely minced parsley and a little salt.
  • Once the Dutch pancakes are cooked, top them with the asparagus, burrata cheese and some slices of Prosciutto di San Daniele. Add a leaf of basil on top.
  • Enjoy them while they are still warm.