Revamp the Yorkshire pudding and create a savoury Dutch baby pancake, filled with ham, cheese and broccoli. Serve with our mustardy sauce dolloped on top
Prep:15 mins
Serves 2
3 large eggs125ml full-fat milk100g plain flour2 tbsp melted butter1 tbsp Dijon mustard, plus 2 tsp100g Tenderstem broccoli70g gruyère or Comté, grated50g wafer-thin ham, torn into pieces100ml crème fraîche, to serve
STEP 1Heat oven to 240C/220C fan/gas 9. Put a large, ovenproof frying pan or two smaller pans in the oven to heat. In a food processor, whizz the eggs, milk, flour, 1 tbsp of the melted butter, 1 tbsp mustard and a pinch of salt. Leave to stand for 10 mins.STEP 2Meanwhile, cook the broccoli in boiling water for 2 mins, then drain and rinse in cold water. Remove the pan from the oven and pour in the remaining butter, then the batter. Cook for 20 mins until golden and puffed, adding the cheese, broccoli and ham for the final 2 mins of cooking. Stir 2 tsp mustard through the crème fraîche and serve alongside the pancake.
