Savory Leek Pancake with Smoked Gouda

Savory Leek Pancake with Smoked Gouda
Makes 4 servings

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Ingredients

For the leek confit:

2 large leeks, dark green part removed, thinly sliced
3 tbsp butter
½ cup of water or stock
salt to taste

For the pancake:

3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tbsp Dijon mustard
1/2 tsp sugar
1 1/2 cups shredded Smoked Gouda (1/2 lb)

Preheat oven to 425°F.

In a lidded saucepot or casserole, melt the butter over medium heat. Add the leeks and sauté for 5 minutes until the butter is incorporated and they begin to wilt. Add the water or stock, turn the flame to low, cover and cook for 20-25 minutes stirring occasionally. Cook slowly until the leeks are completely soft and beginning to turn to mush. Take the lid off and cook uncovered until most of the liquid has evaporated.

Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper. Add leeks to a large oiled or non-stick oven-proof skillet. Pour the pancake mixture over the top and sprinkle the cheese in one even layer.

Place the skillet in the oven and cook until the cheese is melted and the pancake has puffed up, about 15 minutes. Cut into four large pieces and serve with a side of greens.