The addictive Cacio e Pepe combination of salty Pecorino cheese and freshly-ground black pepper is too good not to use on a Dutch baby—so we did just that. The process is simple: heat a skillet in a hot oven, add butter so that it immediately melts and coats the pan, then pour in your batter (just flour, milk, and eggs) so that it hits an already-hot pan and begins to cook. Return it to the oven and watch the magic happen: the center will puff and the edges will crisp. Adding pepper to both the batter and the cheese ensures there’s Cacio e Pepe flavor through and through.
⅔ cup all-purpose flour
⅔ cup whole milk
3 large eggs
¼ teaspoon kosher salt
1¼ teaspoons black pepper, divided
2 ounces pecorino Romano cheese, grated (about ½ cup)
2 tablespoons unsalted butter
How to Make It
Preheat oven to 425°F. Place a 10-inch cast-iron skillet in oven. (Do not remove skillet while oven preheats.)
Whisk together flour, milk, eggs, salt, and 1 teaspoon of the pepper in a medium bowl until no lumps remain, about 1 minute.
Toss together cheese and remaining ¼ teaspoon pepper in a small bowl.
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.