Gouda Pear Dutch Baby
Dutch baby pancakes are a delicious cross between a popover and a crêpe and can be strewn with a variety of flavors and fillings. This version, made with Bosc pears and Reny Picot Gouda, is a perfect combination of sweet and savory and can be enjoyed for breakfast, lunch, or dinner.
6 tablespoons unsalted butter
2 medium Bosc pears, cored and cut into 1/4-inch slices
1 1/4 cups whole milk
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Reny Picot Gouda
- Preheat oven to 425°F.
- Put the eggs, milk, flour, salt, and pepper into a blender and blend at high speed until well combined, about one minute.
- Plop the butter into a 12-inch cast iron skillet and put the pan into the oven. Wait until the butter is completely melted and sizzling, then (carefully!) take the pan out and swirl the butter around to make sure the pan is coated.
- Spread the pears on the bottom of the cast iron pan. Pour the egg mixture on top. Sprinkle the Gouda evenly on top of it and put it back into the oven for 20 minutes, until browned on top.
- Remove from oven and serve warm.