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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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What my kids eat on any given day is often a mystery, but they will always like anything with eggs and cheese. Ingredients:
10 thin spring onions |
4 large eggs, lightly beaten |
1 cup milk |
3/4 cup all-purpose flour |
1 teaspoon kosher salt |
1/2 teaspoon baking powder |
1/4 teaspoon freshly ground pepper |
2 tablespoons butter |
5 ounces gruyere cheese, cubed |
Directions:
1. Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.
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