Comté Dill Dutch Baby
Comté Dill Dutch Baby
Author:
Cheese Sex Death
This savory, cheesy baked pancake makes for an indulgent spring brunch. Fresh dill teases out the herbaceous notes in the Comté, while prosciutto and asparagus make for a hearty, wholesome breakfast. It all comes together in around a half hour and looks gorgeous. Feel free to swap out the dill and asparagus for other herbs and veggies as the seasons change! This one is endlessly adaptable.
Ingredients
- 3 eggs, room temp
- ½ cup bread or AP flour
- ½ cup milk, room temp
- 2 teaspoons sugar
- Pinch salt
- Pinch nutmeg
- 1 tablespoon chopped dill leaves
- 3 tablespoons butter
- ½ cup shredded Comté (2oz),
- Roasted asparagus
- 2 slices Prosciutto
- 1 fried egg
- Salt and pepper
- Extra dill (to taste)
Instructions
- Preheat oven to 425F.
- In a blender, add eggs, flour, milk, sugar, salt, nutmeg, and the dill. Pulse until just combined.
- Add butter to a 10” skillet, then put it in the oven for a minute or two. You want it just melted, NOT browned.
- Once it’s melted, swirl the butter around the pan, making sure to coat the sides of the pan. Pour in the batter.
- Bake in the oven for 15 minutes. Reduce heat to 300° and bake for five more minutes, or until it’s puffed and browned.
- Remove from the oven, and immediately sprinkle the cheese over the Dutch baby. Top with asparagus, prosciutto, and a fried egg. Garnish with dill, black pepper, and more Comté.
Notes
Slice like a pizza, and serve immediately.
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