If you know me, you know that breakfast/brunch is one of my favorite things about life. We served brunch at the reception of our Sunday afternoon wedding. When I plan trips, our mornings usually revolve around a delicious breakfast or brunch spot. When I find a delicious breakfast dish to make at home and can make it feel like we are dining out on vacation—I relish in it. This savory dutch baby pancake is that dish for me. The mixture of the ham and gruyere cheese with the eggy, almost crepe-like goodness, bring me to the streets of Paris. I hope you enjoy it as much as we do in our house!

Savory Dutch Baby Pancake

Ingredients:
3 eggs
1/2 c. milk
1/2 c. flour
1/4 tsp salt
2 T. butter
1/3 c. chopped ham
1/4 c. shredded swiss or gruyere cheese

Preheat oven to 475 degrees. Whisk eggs, milk, flour and salt into bowl. Chop the ham and shred the cheese. Place 2 T. of butter into cast iron skillet and put skillet into the oven once it’s preheated. Allow the butter to melt—once melted, coat the entire bottom and sides of pan with the butter. Add the liquid mix to the skillet, working fast add the chopped ham and shredded cheese to the outer perimeter of the pan. Place in over for 16 min.