Savoury puff pancake with cherry tomato salad
Savoury puff pancake with cherry tomato salad recipe
Photo by Erik Putz
Reminiscent of a traditional Dutch pancake, this savoury version is served with a cherry tomato salad, (and it's ready in a half hour!).
CHERRY TOMATO SALAD
1 1/2 tsp
- PREHEAT oven to 475F. Melt butter in a heavy oven-safe frying pan over medium. Add red onion and cook 3 min. Add baby spinach and stir 1 min.
- WHISK eggs in a large bowl. Whisk in milk, all-purpose flour and fresh pepper. Pour over onion mixture, then sprinkle with gruyére.
- BAKE in centre of oven until puffed and golden, about 12 min Serve immediately.
- FOR SALAD, whisk olive oil with white-wine vinegar, salt and red-hot-chili flakes in a medium bowl. Toss with cherry tomatoes.
Nutrition (per serving)
- 14 g,
- 18 g,
- 26 g,
- 1 g,
- 242 mg.
- Excellent source of
- Vitamin A
Pair it with: A refreshing sauvignon blanc
This effortlessly delicious, highly affordable crisp white is made by one of the great producers in Chile. Flavours of succulent pineapple, figs, papayas and plantain make it an unusual and playful pairing for rich vegetarian dishes.
Our pick: Casa Lapostolle Sauvignon Blanc, Chile, $15.
Salad serves 4 | 23 calories per salad serving