SWISS BABIES RECIPES

Steps:

• Preheat oven to 425°F. In a large bowl, whisk together flour, kosher salt and black pepper. Whisk together eggs and milk in a separate bowl.Pour the wet ingredients into the dry ingredients and whisk together until just combined. Transfer to a food processor, and blend for 30 seconds to 1 minute, until no lumps appear; set aside.Melt the butter in a 10 inch cast iron skillet over medium-high heat on the stove top. Cook until browned, about 5 to 7 minutes.Pour the batter into the hot buttery skillet and transfer to the oven. Bake for 20 minutes. The sides will begin to rise over the top of the skillet forming a bowl shape.Pull out the oven rack with the skillet on it and sprinkle on chopped ham. Arrange Swiss cheese slices evenly over the inside of the pancake and bake for 5 more minutes.Let cool 3-5 minutes and then scatter a handful of baby arugula and a few cherry tomatoes over the center. Sprinkle with flaky sea salt and serve immediately.

Steps:

• Whisk together flour, sugar, polenta, and 3/4 teaspoon salt in a medium bowl. Whisk together milk and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until smooth. Cover and chill at least 2 hours or up to overnight (about 8 hours).
• Preheat oven to 425°F with oven rack in lower third of oven. Remove batter from the refrigerator; whisk until well combined, and allow to stand at room temperature while oven preheats. Place a 10-inch cast-iron skillet in preheated oven, and let heat 15 minutes. Add butter pieces to skillet, and return to oven for 1 minute. Carefully remove skillet from oven, and swirl, if needed, until butter is completely melted and beginning to brown.
• Whisk batter again until well combined. Working quickly, pour batter into skillet. Sprinkle ham and cheese around edges of batter, leaving about a 4-inch-wide circle in center. Immediately return skillet to oven, and bake until golden brown, puffed, and center is cooked through, 16 to 20 minutes.
• While batter bakes, whisk together Dijon, vinegar, maple syrup, and remaining 1/8 teaspoon salt in a small bowl. Gradually add oil, whisking until dressing is emulsified. Toss arugula with 2 teaspoons of the dressing.
• Carefully transfer hot Dutch baby to a serving plate. Serve immediately with dressed arugula and grapes, and drizzle with remaining dressing.