This easy, savoury version of the classic dutch baby makes a great veggie supper for one.
- 1 Large Egg
- 2 1/2 tbsp Whole Milk
- 1 1/2 tbsp Plain Flour
- Sea Salt
- Freshly Ground Black Pepper
- Unsalted Butter
- 4–6 Chestnut Mushrooms, peeled and sliced
- 1 Large Shallot, finely chopped
- 1 1/2 tbsp Double (Heavy) Cream
- Small Handful Freshly Grated Parmesan
- Freshly Chopped Chives, for garnish
- Pre-heat the oven to 200 degrees (390 fahrenheit).
- Meanwhile, whisk together the egg, milk, flour and some seasoning until the mixture is slightly frothy.
- Place a large knob of butter in a small ovenproof dish, and put it in the oven for 5 minutes until the butter is just starting to froth.
- Pour the batter into the middle of the dish, and bake for 15 minutes.
- While the pancake is cooking, heat another knob of butter in a medium frying pan over a medium heat. Once it is frothy, cook the shallot until it is soft (but not browning), and then add the mushrooms and a generous amount of seasoning. Cook until the mushrooms are soft, then stir in the cream. Keep warm on the lowest heat until the pancake is ready.
- Remove the pancake from the oven, sprinkle over the parmesan, and return to the oven for another couple of minutes until the cheese has melted and started to brown.
- To serve, spoon over the mushroom mixture and sprinkle over the chopped chives.