Dutch Baby With Bacon and Runny Camembert

 

https://cooking.nytimes.com/recipes/1020723-dutch-baby-with-bacon-and-runny-camembert

Yield:6 servings

• 4ounces bacon, chopped (about ½ cup)
• 1cup all-purpose flour
• ½teaspoon kosher salt
• ¼teaspoon freshly ground black pepper
• ¼teaspoon baking powder
• 8large eggs
• ¾cup whole milk
• ¼cup grated Parmesan
• ¼cup chopped chives
• 4tablespoons unsalted butter
• 1(8- to 10-ounce) wheel of Camembert, rind on and cut into ¼-inch slices (not wedges)

1. Step 1

   Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.

2. Step 2

   Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.

3. Step 3

   Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.

4. Step 4

   Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.