Savory mushroom German pancake
I didn't know what to call this recipe. It started with inspiration from Ottolenghi's vegetarian toad-in-the-hole, which I realized is essentially a giant German pancake aka Dutch baby. That got me thinking about delicious savory cheese and mushroom crepes I get at the farmer's market. This rabbit hole resulted in whatever-this-dish-is. It's a giant savory, omelette-pancake with mushrooms baked in and topped with cheese.
It's easy to throw together for brunch, lunch, or dinner. It's a complete meal in my book, but it would also be delicious with a side salad or topped with the salad!
3 large eggs
¾ cup milk
¾ cup all-purpose flour
1 t salt
black pepper
1/2 t garlic powder (optional)
1 t dried Italian seasoning or rosemary
6 ounces sliced mushrooms
cherry tomatoes (optional)
1/2 cup shredded cheese such as gruyere
Place a 12-inch cast iron skillet in your oven while preheating it to 425°F. In the meantime, whisk together eggs and milk until a little foamy. Add flour and seasonings and whisk until batter is very smooth.
Once oven is preheated, remove skillet from oven and pour in olive oil, swirling so that it coats the entire bottom and sides of the hot pan. Immediately pour batter into the hot skillet and quickly arrange vegetables on top. Bake until puffed and golden brown on the edges and set in center, 22 to 25 minutes. Remove from oven and sprinkle cheese on top. Serves 4.
Comments
Post a Comment