Dutch Baby Pancakes

01Method

1. 1

   Prepare the batter by whisking together the eggs and evaporated milk in a jug. Slowly incorporate this mixture into a bowl containing the flour, whisking constantly until the batter is completely smooth. Pour the batter back into the jug and allow it to rest in the fridge.

2. 2

   Heat the oven to 220°C/gas mark 7. Place a pan inside with one quarter of the groundnut oil to heat up.

3. 3

   For the cheese sauce, combine the white wine, shallot, and mustard in a small saucepan over medium heat and cook until the wine has reduced away completely.

4. 4

   Stir in the evaporated milk and cream cheese until well blended. Let the mixture cook for a few minutes, and as soon as it begins to bubble, remove from the heat. Fold in the parmesan and black pepper, then set aside.

5. 5

   Briefly blanch the asparagus ribbons in boiling water for 10 seconds, drain, and immediately transfer to cold water to stop the cooking. Pat dry with paper towels and keep refrigerated.

6. 6

   When the oven is very hot, carefully remove the pan and pour in one quarter of the batter. Return the pan to the oven straight away and bake for 5–8 minutes until the pancake has risen and puffed up. Take care when handling the extremely hot pan.

7. 7

   Use the remaining batter to produce three more pancakes following the same method.

8. 8

   While the last pancakes are cooking, gently reheat the cheese sauce, adding a little water if it has become too thick.

9. 9

   To plate, spoon cheese sauce over each pancake and spread evenly. Layer on the ham, asparagus ribbons, rocket, and cornichons, then finish with an extra drizzle of cheese sauce and a generous seasoning of black pepper. Serve right away.