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Categories:Viewed: 52 - Published at: a year ago
Ingredients
- 1 cup whole milk
- 4 large eggs
- 14 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons butter
- 1 medium leek, prepared as described above (about 1 cup)
- 12 cup small-diced ham (about 3 ounces)
- 12 teaspoon dried tarragon
- 1 cup grated extra-sharp cheddar cheese
Method
- Adjust rack to middle position and heat oven to 425 degrees.
- Whisk milk, eggs, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender).
- Meanwhile heat butter in a heavy-bottom 10-inch skillet (a cast iron skillet works well) over medium heat.
- Add leeks and ham; cook until leeks are soft 3 to 4 minutes.
- Add tarragon; cook a minute or so longer.
- Pour milk mixture into skillet.
- Transfer to the oven and bake until puffed and golden, 15 to 17 minutes.
- Without removing Dutch baby from oven, sprinkle with cheese and turn oven to broil.
- Broil until very puffy and golden brown, a couple of minutes longer.
- Serve immediately from the skillet.
