Gruyère Puff: Difference between revisions
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https://cooking.nytimes.com/recipes/11948-gruyere-puff | Melissa Clark, [https://cooking.nytimes.com/recipes/11948-gruyere-puff New York Times] | ||
Latest revision as of 20:53, 17 January 2021
Summary
Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.
Yield
4 servings
Time
45 min.
Ingredients
- 3 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- Freshly ground black pepper
- ¾ cup grated Gruyère cheese (about 3 ounces)
- 3 tablespoons unsalted butter
- Coarse sea salt, for sprinkling
Method
- Heat oven to 400 degrees.
- Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
- In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.
Source
Melissa Clark, New York Times