Bacon Camembert Dutch Baby
Servings:*
6 servingsIngredients
- 4 ounces bacon, chopped (about ½ cup)
- 1 cup all-purpose flour
- ½ teaspoons kosher salt
- ¼ teaspoons freshly ground black pepper
- ¼ teaspoons baking powder
- 8 large eggs
- ¾ cup whole milk
- ¼ cup grated Parmesan
- ¼ cup chopped chives, divided
- 4 tablespoons unsalted butter
- 1 - 5.3 ounce wheel of Camembert, rind on and cut into ¼-inch slices (not wedges)
Directions
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Heat oven to 425 F. Place the bacon in a 9-inch cast iron skillet, then set it over medium-low heat. Cook, stirring occasionally, until the fat has rendered and the bacon has browned on the edges, 7 to 10 minutes.
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Meanwhile, in a large bowl, whisk together the flour, salt, pepper and baking powder. In a medium bowl, whisk together the eggs and milk, then whisk the egg mixture into the flour. Stir in the Parmesan and half the chives.
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Once the bacon is crisp and brown, raise the heat to medium-high and add the butter, stirring until melted. Pour the batter into the skillet, then quickly arrange the Camembert pieces on top.
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Transfer the skillet to the oven and bake until puffed and golden, about 20 to 25 minutes. Sprinkle with the remaining chives and serve immediately.