Ingredients:
- 3 large eggs
- 180ml milk
- 60g plain flour
- 1 herbs de Provence
- 1 pinch of salt
- 30g butter
- 2 tbsp fresh thyme leaves
- 80g of leftover cheese, grated/sliced
- 3 tbsp pesto
- 60g leftover Christmas ham, thinly sliced and torn
Method:
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place a skillet or a heavy-based, ovenproof 20cm pan into the oven for 10-15 minutes to allow it to get really hot before adding the ingredients.
- In a blender, combine together the eggs, milk, flour, herbes de Provence and salt. Whizz until well blended and foamy.
- Carefully remove the skillet or pan from the oven, but don’t turn the oven off. Close the oven door to keep the heat in. Place the butter into the pan and stir it around to melt. Pour the batter into the pan. Scatter evenly with the thyme and two-thirds of the ham and cheese. Dollop two tablespoons of pesto around the batter
- Bake for 18-20 minutes until puffed and golden brown.
- Remove from the oven and add the remaining cheese and pesto. Reheat the leftover ham in the microwave and scatter over the Dutch baby.
- Season with some salt and pepper and serve immediately.
