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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender). | 2. Meanwhile heat butter in a heavy-bottom 10-inch skillet (a cast iron skillet works well) over medium heat. Add leeks and ham; cook until leeks are soft 3 to 4 minutes. Add tarragon; cook a minute or so longer. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch baby from oven, sprinkle with cheese and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer. Serve immediately from the skillet. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	4			286.0	1.44	25.12	19.02
salt	1/4	teaspoon		-	-	-	-
purpose flour	1	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
leek	1	cup		54.29	12.5935	1.335	0.267
ham	1/2	cup	small-diced	-	-	-	-
tarragon	1/2	teaspoon	dried	0.885	0.1507	0.0683	0.0217
extra sharp cheddar cheese	1	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.