Gruyère Puff

By Melissa Clark

Gruyère Puff
Craig Lee for The New York Times
Total Time
45 minutes
Rating
4(2,237)
Comments
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Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.

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Ingredients

Yield:4 servings
  • 3large eggs
  • ½cup whole milk
  • ½cup all-purpose flour
  • ½teaspoon kosher salt
  • Freshly ground black pepper
  • ¾cup grated Gruyère cheese (about 3 ounces)
  • 3tablespoons unsalted butter
  • Coarse sea salt, for sprinkling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

294 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 14 grams protein; 269 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees.

  2. Step 2

    Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.

  3. Step 3

    In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.

Ratings

4 out of 5
2,237 user ratings
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Comments

Mary-Helen

This was delicious and very successful! The key techniques—which the recipe does not indicate— for a successful puff are: mix the eggs, milk, flour, salt, and pepper in the blender to aerate it well, stir in the cheese (any grating kind will work), and let it sit at room temperature while you heat the oven so the flour can absorb the liquid. Then, most importantly, put the pan in the oven while the oven is heating so it gets really hot. Add butter and let it melt, THEN pour in the batter. Puff!

Deeksha

Would this recipe work with almond flour or some other non-wheat flour?

JanCooks

I let the batter rest before cooking. I think it puffs up more.

Carol Weinstein

Making this again, for the 100the time. Brilliant! Only change is cheese…3/4 cup is TOO much. Won’t puff. Use less.

Littlembird

Add a dash of tobasco and a tad of Dijon to up the cheese factor. A pinch of HDP rounds it out. Follow the resting of the batter advice and pan heating in the oven tip.

Marlette

Try having this for breakfast and serve with mixed berries and maybe coffee cake or muffins. Nice. and different from the usual

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