1. Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender). 2. Meanwhile heat butter in a heavy-bottom 10-inch skillet (a cast iron skillet works well) over medium heat. Add leeks and ham; cook until leeks are soft 3 to 4 minutes. Add tarragon; cook a minute or so longer. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch baby from oven, sprinkle with cheese and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer. Serve immediately from the skillet. ---------------------------------------------------------------------------
Nutrition
Ingredients
