Ham and Cheese Savory Dutch Baby |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe came from The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne. It deals well with substitutions and tastes delicious. I used 2 percent milk, mozzerella cheese, and large eggs. It's a nice change from the sweet Dutch Babies, which are delicious as well. Ingredients:
3 tablespoons butter |
4 extra-large eggs |
1/2 cup all-purpose flour |
1/2 cup whole milk |
1/2 cup grated swiss cheese or 1/2 cup gruyere cheese |
1/2 cup chopped ham |
Directions:
1. Preheat the oven to 425°F Melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into a medium bowl and add the cheese and ham, folding them into the mixture. Pour into the skillet with the melted butter.
2. Placee the skillet in the oven and bake until the top puffs up and is lightly golden, 20 to 25 minutes.
3. Cut into six wedges and serve immediately.
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