Dutch Baby with Three Cheeses

The day after tomorrow I am going out on my next racetrack adventure. Some stuff in my fridge needs to be eaten before that trip.

A ball of mozzarella and 2 lonesome tomatoes were on the list of things to eat. For a Caprese too much mozz and not enough tomatoes, some open bags of cheese needed a purpose too.

It took some time and I thought savouy pancake could be a solution. Until now I only had Dutch Baby Pancakes in the sweet variety, not with cheese. But I found an Austrian recipe that gave me the idea to use up some cheeses. " tasteoftravel.at"

Recipe for 1 pan with a 22cm diameter:

3 eggs

100 g flour

160 ml whole milk

1/3 tsp salt

1/4 tsp white pepper

25 g grated Parmesan

1 tbsp fresh chives

1/2 tbsp fresh oregano

1 tbsp fresh parsley

30 g butter for the ovenproof pan

Topping:

125 g fresh Mozzarella

30 g Emmenthal cheese

2 smaller tomatoes

Small leaf Greek basil

Herbsalt

Preheat the oven 200 C fan.

Make the pancake batter and let it rest 10 minutes.

Put the pan on the hob and let it get hot. Melt the butter and brush it up the sides well. Pour in the batter and let it sit on the hob for 2 minutes, then get it in the oven.

Bake for 15 to 20 minutes. DO NOT OPEN IT WHILE IT BAKES!

Prepare the topping while it is in the oven, it has to go on top immediatly, because the pancake will deflate.

Serve hot.