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I think I might have messed this recipe up a little. It came out a lot more like a frittata then the German pancake I’ve made before. Not sure if it’s because I forgot to preheat the cast iron skillet or if it had more to do with all of the addition to the batter. But either way it wasn’t exactly what I was expecting. It was however, delicious. If one weren’t concerned about calories or fat content this would be phenomenal with hollandaise over top. For the more diet conscious this is also great topped with salsa.

This actually kind of reminded the hubs and I of a crab cake. It came out pleasantly fluffy and seriously tasty. In fact, minus the butter, this is a relatively healthy dish. Of course, it’s not as tasty minus the butter…

1/3 c butter
4 eggs
1 c milk
1 c whole wheat flour
1 c crab meat
½ medium onion, diced
½ yellow bell pepper, chopped
1 c Light Havarti, shredded
2-3 roma tomatoes, sliced

In a medium sauté pan lightly cook the onion and bell pepper, about 10 minutes.

Put the butter in a 12″ cast iron skillet. Set the oven to 425⁰ and place the pan in the oven.

While the butter is melting, whisk together the eggs, milk and flour. Gently fold in the cooked peppers and onions and the crab meat. Remove the pan from the oven and pour in the batter. Top the batter with the sliced tomato and half of the cheese.

Bake for 20-25 minutes or until the pancake is puffy and golden brown color.

Top with remaining cheese before serving.

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