A tender, eggy puff pancake filled with mushrooms and leeks sautéed in butter and topped with Parmesan cheese and prosciutto.
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Pancake
12 cup all-purpose flour
12 cup milk
Pinch of salt
1 tablespoon chopped fresh chives
1 tablespoon shredded Parmesan cheese
2 tablespoons Land O Lakes® Butter
Topping
2 tablespoons Land O Lakes® Butter
1 (3.5 ounce) package (2 cups) shiitake mushrooms, stemmed, sliced
1 small (1 cup) leek, rinsed, julienned
Pinch of salt
Pinch of pepper
3 tablespoons shredded Parmesan cheese, divided
1 ounce thinly sliced prosciutto, torn into bite-sized pieces
STEP 1
Heat oven to 425°F.
STEP 2
Place flour, milk, eggs and salt into blender container. Cover; blend on high until smooth, scraping sides as needed. Add chives and 1 tablespoon shredded Parmesan; blend until well mixed.
STEP 3
Melt 2 tablespoons butter in 9-inch ceramic pie plate or metal pie pan in oven. Swirl butter to cover bottom of pan.
STEP 4
Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, leek, salt and pepper; sauté until mushrooms begin to darken and leek is wilted. Remove from heat; set aside.
STEP 5
Carefully pour batter into hot pie plate. Bake 13-15 minutes or until puffed and light golden brown.
STEP 6
Immediately after removing pancake from oven, sprinkle evenly with 2 tablespoons shredded Parmesan. Top with mushroom mixture, prosciutto and remaining Parmesan. Serve immediately.
Do not use glass pie plate. Pouring cold liquid into a hot glass pie plate could cause the pie plate to break.
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