SAVORY PUFFED PANCAKE WITH BACON, GRUYERE AND HERBS (for four)
½ cup flour
1/8 teaspoon salt
¼ cup grated Gruyere cheese
2 teaspoons chopped fresh thyme
1-1/2 teaspoons chopped fresh rosemary
5 large eggs, lightly beaten
1 cup milk
4 slices applewood-smoked bacon, cut crosswise into ¼ inch strips
- Heat the oven to 425*. In a bowl, whisk together the flour, salt, cheese and herbs. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour.
- Render the bacon in a 9 to 10 inch cast iron skillet until crisp, then strain the bacon, leaving the hot fat in the pan. Stir the bacon into the batter, then pour the batter into the hot pan.
- Bake until the pancake in puffed and golden brown, 20 to 25 minutes. Serve immediately.