Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

In Holland, crepe-like pancakes are not eaten for breakfast, but for supper. Here, we have concocted a savory supper pancake baked in the oven like puffy Dutch pancakes of old. It is lovely served with a lightly dressed green salad and a glass of crisp Sancerre.

Asparagus Oven Pancake
  • 8 bacon slices
  • 12 asparagus spears
  • 2 large leeks
  • 2 medium shallots
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 1 cup firmly packed shredded Gouda (about 4 ounces)

    Preheat oven to 425 degrees F. Fry bacon until just brown and crisp. Drain on a paper towel, crumble and set aside. Lightly steam the asparagus until just tender. Cut the asparagus into 2 inch pieces and set aside. Using only the white and very pale green portion of the leeks, cut them lengthwise into quarters and chop finely. Put them in a strainer and rinse extremely well to remove any grit. Dump them on a paper towel to absorb any moisture. Finely chop the shallots. In a clean oven-proof skillet, sauté the finely chopped leeks and shallots in the butter and olive oil for about 6 minutes until tender and almost golden. Remove from the heat. Scatter the asparagus chunks over the leeks and shallots in the skillet.

    In a food processor, combine the eggs, milk, flour, mustard, sugar and salt and pepper to taste. Blend until smooth. Gently pour the egg mixture over the leeks, shallots and asparagus. Sprinkle with crumbled bacon, and then, the shredded Gouda cheese. Bake at 425 degrees F for 15 to 20 minutes until the pancake puffs and the cheese melts. Loosen the pancake from the skillet and cut into wedges. Serves two to four. It is wonderful for either brunch or a light supper.

  • Recipe Seeds: Asparagus, Leeks, Shallots

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