Ham and Cheese Dutch Baby Pancake
Dijon mustard in the batter gives it a lovely flavour to go along with the savoury topping.
Equipment
Ingredients
- 3 large eggs
- 125 ml (½ cup) semi skimmed milk see Notes
- 100 g (3.5 oz) plain flour
- 2 tbsp melted butter
- 1 tbsp Dijon mustard plus 2 tsp
- 100 g (3.5 oz) tenderstem broccoli
- 70 g (2.5 oz) gruyere or comte cheese grated
- 50 g (1.8 oz) ham slices torn or cut into pieces
- 100 ml (3.5 oz) 50% less fat crème fraiche see Notes
Instructions
- Heat oven to 240C/220C fan/gas 9. Put a 24cm diameter ovenproof frying or sauté 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.
- 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. We also had some boiled baby potatoes and green beans on the side.
Notes
- The mustard crème fraiche is delicious – try it with chicken in a wrap or on a ham sandwich.
- The original recipe ingredients are full fat milk and crème fraiche, however, I used semi skimmed milk and 50% less fat crème fraiche – both worked really well.
- Serves 2 for an evening meal, but could serve 4 for lunch with some salad or extra vegetables on the side.
Nutrition
Calories: 733kcal | Carbohydrates: 48g | Protein: 36g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 368mg | Sodium: 921mg | Potassium: 359mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2038IU | Vitamin C: 46mg | Calcium: 523mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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