| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 8 |
|
Bacon slices |
| 2 |
lg |
Leeks; (white and light |
|
|
; green parts only), |
|
|
; coarsely chopped |
| 3 |
|
Eggs |
| 3/4 |
c |
Milk |
| 1/2 |
c |
All purpose flour |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Sugar |
| 1 |
c |
Firmly packed shredded Gouda; (about 4 ounces) |
INSTRUCTIONS
Preheat oven to 425F. Using heavy 10-inch nonstick ovenproof skillet, fry
bacon over medium-high heat until brown and crisp. Transfer to paper towels
to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings
from skillet. Add leeks to skillet and saute over medium heat until tender
and beginning to brown, about 8 minutes.
Combine eggs, milk, flour, mustard and sugar in processor and blend until
smooth. Season with salt and pepper.
Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda
over. Transfer to oven and bake until pancake puffs and cheese melts, about
15 minutes. Loosen pancake from skillet. Cut into wedges and serve.
Serves 4.
Bon Appetit October 1991
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