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Cacio e Pepe Dutch Baby Recipe

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This recipe for Cacio e Pepe Dutch Baby, by , is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Monson

Category:
Category:

Ingredients:  
Ingredients:  
⅔ cup all-purpose flour
⅔ cup whole milk
3 large eggs
teaspoon kosher salt
1 teaspoons black pepper, divided
2 ounces pecorino Romano cheese, grated (about cup)
2 tablespoons unsalted butter

Directions:
Directions:
Step 1
Preheat oven to 425F. Place a 10-inch cast-iron skillet in oven. (Do not remove skillet while oven preheats.)

Step 2
Whisk together flour, milk, eggs, salt, and 1 teaspoon of the pepper in a medium bowl until no lumps remain, about 1 minute.

Step 3
Toss together cheese and remaining teaspoon pepper in a small bowl.

Step 4
Remove hot skillet from oven, add butter, and swirl to melt. Immediately pour batter into hot skillet. Top with cheese and bake until golden and puffed, 15 to 18 minutes. Serve warm.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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