French-style Dutch Baby Pancake with Cheese and Chives
We’re one week away from Easter weekend and I know a lot of us are getting excited about brunch! In France, Easter brunch habitually involves a freshly-baked brioche on the table, like a buttery Fallue in Normandie or the anise-flavoured Caccavellu in Corsica. But this year, I wanted to bring back a yesteryear recipe known in French as a “Pascade”. This wonderful French-style Dutch Baby Pancake (which in France falls under the “crepes” category) is generously puffy and versatile, and ideal as a last-minute brunch idea. The Story The “Pascade”…
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3 large eggs
- 1 cup all purpose flour (130g)½ tsp salt
- 1 ¼ cup (300ml) whole milk
- 2 tbsp unsalted butter
- Optional: 1 tbsp of freshly chopped chives and ¼ cup grated cheese (swiss cheese or white cheddar)
Instructions
- 1
Preheat your oven to 425F
- 2
In a large mixing bowl, whisk the eggs, the flour and salt until you get a thick, sticky batter. Slowly pour in the milk, whisking continuously, until reaching a silky smooth batter. Optional: With a spatula, fold in the chives and grated cheese.
- 3
Place the butter in your skillet, and place the skillet in the oven. Once the butter is melted (but not brown yet, be carefull!), carefully remove the skillet from the oven, pour the batter in and place the skillet back in the oven.
- 4
Bake for 25 minutes, until the pancake is puffy and the edges lightly brown.
- 5
The pancake will collapse dramatically within a few minutes out of the oven.
- 6
Optional: Brush some extra butter all over the pascade when it is still sizzling hot.
- 7
Serve with fillings, or plain.