Dutch Baby With Bacon and Runny Camembert
Most Dutch babies are sweet and often fruity. Not this one, which is topped with runny Camembert cheese and studded with bacon. It’s savory, golden and perfect for a hardy brunch or light dinner. A word of caution: It deflates quickly, so be sure to serve it as soon as it comes out of the oven.
- Serves: 6 persons
- 4ounces bacon, chopped (about 1/2 cup)
- 1cup all-purpose flour
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- ¼teaspoon baking powder
- 8large eggs
- ¾cup whole milk
- ¼cup grated Parmesan
- ¼cup chopped chives
- 4tablespoons unsalted butter
- 1(8- to 10-ounce) wheel of Camembert, rind on and cut into 1/4-inch slices (not wedges)
Step 1Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
Step 2Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
Step 3Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
Step 4Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.