Dutch Baby with Prosciutto and Camembert
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, or a Hootenanny, and is a large American popover or similar to a large Yorkshire pudding. I think the batter is more dense than a Yorkshire pudding, but you still need that pretty solid eggy base to hold all your decadent fillings. This savoury one is just a suggestion really, you can go all out with fillings. For late night trickery try leftover heated bolognaise, salsa with avocado and melted cheese, steamed brocollini and sauteed mushrooms, or go sweet (leave the parmesan out) with stewed or fresh fruit, mascarpone, ice cream, cream, grated chocolate or salted caramel sauce.
This gorgeous picture is by Samira Damirova who created all the images for me for The Weekend Table. This recipe appears in the Pajama Picnics chapter of that book.
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- 40 Grams butter or more as needed BUY
- 80 Grams parmesan cheese cubed
- 1 small bunch of fresh chives chopped
- 300 Grams eggs
- 1 Pinch pink salt flakes BUY
- 200 Grams bakers or strong flour
- 250 Grams milk
- 75 Grams iced water
- 100 Grams prosciutto chopped
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 200 Grams wheel of Camembert
Place a cast iron frying pan with a dollop of butter into the oven and preheat oven to 220°C fan forced.
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Set aside and add the half of the chopped chives to the cheese.
Place eggs, salt, flour and milk into the Thermomix bowl and blend 20 sec/speed 8. Add the parmesan. Allow to rest while the oven preheats.
When the pan and oven are heated, add the ice water to the batter and blend 20 sec/speed 8 until well mixed. Working as quickly as possible, to preserve the heat of the oven and pan, pour enough batter into the frying pan to cover the base completely (you may not need all the batter). Return to the oven for 15 minutes.
Meanwhile, fry the prosciutto in hot oil and slice the Camembert into thick strips.
Take the pan out of the oven and quickly add the prosciutto and Camembert on top. Return to the oven and cook a further 5-10 minutes until golden and the cheese is just getting oozy.
Serve with remaining chives.
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