gruyère Puff

Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.

  • 3 large eggs

  • ½ cup whole milk

  • ½ cup all-purpose flour

  • ½ teaspoon kosher salt

  •  Freshly ground black pepper

  • ¾ cup grated Gruyère cheese (about 3 ounces)

  • 3 tablespoons unsalted butter

  •  Coarse sea salt, for sprinkling

Instructions 

  1. Heat oven to 400 degrees.

  2. Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.

  3. In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.

209 South 2nd Street

Laramie, Wyoming 82070

Downtown Laramie

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307.742.1800

chalkncheesewy@gmail.com

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