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Ham & Cheese Oven-Puffed Pancake

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By Jenn Segal
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This ham and cheese oven-puffed pancake falls halfway between a crepe and a soufflé: crisp on the outside and comfortingly tender inside.

ham and cheese oven-puffed

The inspiration for this ham and cheese oven-puffed pancake comes from my latest cookbook crush, Tasting Paris: 100 Recipes To Eat Like A Local by Clotilde Dusoulier. Clotilde is the voice behind the Paris-based cooking blog Chocolate & Zucchini, and also the author of several cookbooks. I spent a lot of time in Paris in my early twenties, both as a student and an au pair, so the recipes and photos in this book have me wistfully longing to go back in time. (Wouldn’t that be nice to do, just for a bit?)

In France, an oven-puffed pancake is called a pascade. Clotilde writes, “If ever a dish was more than the sum of its parts, this is it. The simple batter cooks up to an astonishing texture, halfway between a crepe and a soufflé, crisp on the outside and comfortingly tender inside. Think of it as the French cousin to the Dutch baby…[it’s] a natural fit for brunch, but I like it better in the early evening, served with sparkling wine.” I took Clotilde’s basic recipe and — keeping with the French theme — added a spoonful of Dijon, some chopped ham, grated Gruyere, and chives to make it a bit more substantial.

What you’ll need to make a ham and cheese oven-puffed pancake

how to make ham and cheese oven-puffed pancake

Step-by-Step Instructions

To begin, combine the eggs, mustard, salt, and pepper in a large bowl.

Whisk in a bowl with eggs.

Whisk well to combine, then whisk in the flour.

Flour and eggs in a bowl.

Gradually add the milk, whisking until the batter is smooth.

Milk and egg mixture in a bowl.

Add the cheese and chives.

Cheese and chives in a bowl with a milk mixture.

Mix well.

Whisk in a bowl with a cheese and egg mixture.

Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around.

Butter melting in a skillet.

Sprinkle the ham evenly around the pan.

Ham in a skillet of butter.

Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed.

Egg mixture in a skillet with ham.

Carefully transfer the pan to the preheated oven and bake for 20 to 25 minutes.

Ham and cheese oven-puffed pancake in a skillet.

It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve.

Ham and cheese oven-puffed pancake in a skillet.

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Ham & Cheese Oven-Puffed Pancake

Metric Cup Measures
By Jenn Segal
Inspired by Tasting Paris: 100 Recipes To Eat Like A Local by Clotilde Dusoulier

This ham and cheese oven-puffed pancake falls halfway between a crepe and a soufflé: crisp on the outside and comfortingly tender inside.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Ingredients

  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • Heaping ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour, spooned into a measuring cup and leveled-off
  • 1¼ cups whole milk (or substitute ¼ cup heavy cream + 1 cup skim milk)
  • ⅔ cup grated Gruyere cheese
  • 1 tablespoon finely chopped fresh chives
  • 3 tablespoons unsalted butter
  • 5 slices (4 oz) thinly sliced ham, finely diced

Instructions

  1. Preheat the oven to 425°F and set an oven rack in the middle position.
  2. In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
  3. Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for about 25 minutes. It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve. (Remember that the pan is hot; I usually place a dishtowel or oven mitt over the handle as a reminder.)
  4. The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.
  5. Note: Unlike a Dutch baby where the edges of the pancake will remain puffy after coming out of the oven, this pancake should puff up a bit in the oven to about 1½ inches high all over, then settle to about ½ inch high as it cools.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 430
  • Fat: 25 g
  • Saturated fat: 13 g
  • Carbohydrates: 29 g
  • Sugar: 4 g
  • Fiber: 1 g
  • Protein: 22 g
  • Sodium: 610 mg
  • Cholesterol: 210 mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • I’ve only recently started making Dutch Babies and find I rather like them. They are also a good go-to for breakfast when you have overnight guests. I really like to serve them with your Ginger-Lime Syrup and Mint (to which I add a good pinch of Cayenne for a nice “kick”). Although I liked this dish I found it lacking in something. A personal preference but I think I like a little spice for more depth of flavour. I think I’ll add some minced peppers (or cayenne) next time. I am slowly but surely making my way through your cookbook and blog! Yesterday I gave my waitress your website-and it’s not the first time:)

    • — Sherry. Kelowna, Canada.
    • Reply

  • This comes together so quickly. It’s a special treat for a lazy Sunday breakfast that also works for a quick supper, too. Quite often I will add mushrooms and/or diced poblano peppers. Thank you for sharing.

  • Hi Jenn,
    I have a griswold #10 iron skillet which measures 11 3/4″ across the top. Can you please tell me how to adjust the recipe for this size skillet? Thank you.
    BTW, all of your recipes have been delicious! I look forward to trying this one!

    • Hi Kristen, I’d increase all the ingredients by about 25% – no need to be perfectly exact. Hope that helps!

      • Hi! I also have a larger skillet — would I need to increase the baking time?

        • Hi Kathryn, if you’re increasing the ingredients proportionally, you shouldn’t need to increase the baking time.

  • I made this tonight and it was yum! I didn’t have chives so I added some scallions. I think it would be good with other cheeses too. Thanks – I love your recipes!

  • Hi Jenn! We don’t eat meat… any suggestion of what to substitute that will work best with this?
    Thank you 😊

    • Hi Cindy, You need something that will add a lot of flavor so I think diced wild mushrooms would be a good substitute.

  • EGGCELENT!! We enjoyed this for dinner with a simple salad, we all loved it even the one who does not care for eggs. Thank you Jenn for always helping me in the kitchen, the table and expanding the kids appreciation for different foods.

  • OMG Jen, so sorry. I was looking at so any recipes of yours and got them mixed up. It was for the Shakshuka recipe, but I see now that you did mention Swiss Chard. I did make it with our home grown chard and it is a wonderful recipe, so full of flavor and easy to make. Thanks

  • Hi Jenn, I want to make this tomorrow, but I do not have spinach. I do have beautiful, young Swiss Chard in my garden and it is ready to pick as I like it smaller. Do you think this will work in the recipe, should I cook it first?
    Also, what kind of pan are you using in the photo? I have been on the lookout for a good non-stick pan

    • Hi Karen, just wanted to clarify – are you referring to this puffed pancake recipe (as it doesn’t call for spinach) or a different one? Thanks!

  • Love this! It turned out perfect, even with the addition of an extra egg I wanted to use up. I sometimes don’t like the taste/texture of frittatas and quiches, but will suffer through them for their practicality of using up odds and ends. I much prefer the velvety, custardlike filling of this savory pancake! Will definitely be using this recipe the next time I want to throw together a quick egg meal.

  • Hi Jenn,
    What pan are you using in your photo? I love the looks of it, and am looking for a better non-stick.
    Thank you

    • — Karen L. Calanchini
    • Reply

    • Hi Karen, That’s a 10-in Lodge cast iron pan. You can find them in most kitchen stores or online. 😊

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