Preheat oven to 425 degrees. Whisk together flour, sugar, thyme, pepper, and salt in a small bowl. Place eggs and milk in a blender. Cover and blend for 2 minutes. Add flour mixture. Cover and pulse until combined. Set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Sautéed leeks bring brightness and depth to this fluffy Dutch baby made with crispy prosciutto and melty Cheddar cheese.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee granulated sugar | ||
| ½ tsp. fresh thyme, chopped | ||
| ½ tsp. Hy-Vee black pepper | ||
| ¼ kosher salt | ||
| 2 Hy-Vee large eggs | ||
| ½ c. Hy-Vee whole milk | ||
| 1 tbsp. Gustare Vita olive oil | ||
| ½ c. fresh leek, (white and light green parts only), sliced | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| ½ c. Hy-Vee finely shredded sharp Cheddar cheese | ||
| 1 (2-oz.) pkg. thinly sliced prosciutto, torn into pieces | ||
| Fresh chives, for garnish |
Things To Grab
- Whisk
- Small bowl
- Blender
- Cast-iron skillet
Directions
Heat oil in a 10-inch cast-iron skillet over medium heat. Add leek; cook for 3 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Melt butter in same skillet over medium-high heat. Tilt skillet to coat bottom with melted butter. Pulse batter in blender; pour into skillet.
Bake for 13 to 16 minutes or until puffed and golden brown. Quickly top with Cheddar cheese, prosciutto, and leek. Bake for 1 to 2 minutes or until cheese is melted. Remove from oven and garnish with chives, if desired. Serve immediately.
Nutrition facts
Servings
530 Calories per serving
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 275mg
- Sodium: 990mg
- Total Carbohydrates: 26g
- Protein: 25g
Daily Values
0%
Iron 15%
0%
Calcium 25%
0%
Vitamin D 10%
0%
Potassium 6%