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Croque Monsieur Dutch Pancake



– 1/2 cup flour and 1/4 cup flour – 1/2 cup and 1 1/2 cups Real California whole milk – 3 eggs – 1 Tsp salt – 1/2 Tbsp and 1 Tbsp Dijon mustard – 1/2 cup Real California butter separated (2, 1/4 cup portions) – 1/4 Tsp ground nutmeg – 2 cups shredded Real California Alpine-style cheese – 1 cup shredded Real California Dry Jack cheese – 5-7 slices of ham – Parsley for garnish :Croque Monsieur, Dutch Pancake
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Preparation Time: 20 Minutes

Baking Time: 25- 30 minutes

Preheat oven to 400 degrees F.

In a mixing bowl or blender, add in 3 eggs, 1/2 cup flour, 1/2 cup milk, 1 tsp salt, and 1/2 tbsp Dijon mustard. Whisk in bowl or blend using an immersion/normal blender until all flour lumps are gone.

In a cast iron or oven safe pan, add in ¼ cup butter and place into the oven to melt. Once melted, pour in the batter from the blender/mixing bowl and place into the oven. Bake for 20 minutes.

To make the béchamel, in a saucepan, melt ¼ cup butter on medium low heat. Once melted add in 1/4 cup flour and mix till combined with butter and bubbling. Stream in 1 1/2 cup of milk while whisking. Simmer and continue mixing till thickened like gravy. Add in nutmeg and 1 tbsp Dijon mustard.

Pull out the cast iron after 20 minutes. Layer the top of the pancake with the béchamel, top with ham then the shredded cheeses and bake for another 5-10 minutes or till the cheese has melted.

Garnish with parsley, flakey salt, and freshly cracked pepper.

Makes 1 Cast Iron Pancake

Recipe created by Enzo Mapua/@Enzo_Mapua for the CMAB