Ham & cheese Dutch baby pancake

Ham & cheese Dutch baby pancake

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Prep: 15 mins Cook: 35 mins

Easy

Serves 2

Revamp the Yorkshire pudding and create a savoury Dutch baby pancake, filled with ham, cheese and broccoli. Serve with our mustardy sauce dolloped on top

Nutrition and extra info

Nutrition: per serving

  • kcal683
  • fat39g
  • saturates20g
  • carbs45g
  • sugars6g
  • fibre3g
  • protein37g
  • salt3.3g
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Ingredients

  • 3 large eggs
  • 125ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g plain flour
  • 2 tbsp melted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp Dijon mustard, plus 2 tsp
  • 100g Tenderstem broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 70g Gruyère or Comté, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 50g wafer-thin ham, torn into pieces
  • 100ml crème fraîche, to serve

Method

  1. Heat oven to 240C/220C fan/gas 9. Put a large, ovenproof frying pan or two smaller pans in the oven to heat. In a food processor, whizz the eggs, milk, flour, 1 tbsp of the melted butter, 1 tbsp mustard and a pinch of salt. Leave to stand for 10 mins.

  2. Meanwhile, cook the broccoli in boiling water for 2 mins, then drain and rinse in cold water. Remove the pan from the oven and pour in the remaining butter, then the batter. Cook for 20 mins until golden and puffed, adding the cheese, broccoli and ham for the final 2 mins of cooking. Stir 2 tsp mustard through the crème fraîche and serve alongside the pancake.

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