Gruyère Puff The New York Times Cooking Melissa Clark Yield: 4 servings 3 large eggs ½ cup whole milk ½ cup all-purpose flour ½ tsp. kosher salt Freshly ground black pepper ¾ cup grated Gruyère cheese (about 3 ounces) 3 Tbsp. unsalted butter Coarse sea salt, for sprinkling Heat oven to 400o. Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese. In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot. Melissa Clark adds: Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest. Note: see also Dutch Baby and David Eyre's Pancake.

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