DUTCH BABY WITH CHORIZO AND WATERCRESS

Here, the slight heat and chew of cured chorizo combined with peppery watercress are lively complements to the eggy oven pancake.

2 tablespoons unsalted butter 2 large eggs, at room temperature

(see NOTE)

1/2 cup flour

1/2 cup regular or low-fat milk Pinch kosher salt

Pinch freshly ground black pepper 2 1/2 ounces cured, cooked chorizo,

cut into thin half-moon slices 2 handfuls watercress Extra-virgin olive oil, for drizzling Preheat the oven to 425 degrees. Place the butter in an 8-inch cast-iron or ovenproof skillet; transfer to the oven.

Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds until frothy, then add the flour, milk and salt and pepper.

Blend on low speed to incorporate, then blend on mediumhigh for 5 seconds to form a smooth batter. Remove the hot pan from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter; bake (middle rack) for 13 to 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let sit for 5 minutes.

This will help the pancake keep its structure.

Meanwhile, place the chorizo half-moon slices in a microwavesafe bowl; cook on MEDIUM for 30 seconds, or until slightly crisped. Let cool on paper towels.

Use a thin spatula to dislodge the Dutch baby from its pan, sliding the pancake onto a plate or cutting board. Top with the watercress and crisped chorizo, then drizzle with oil. Serve right away.

Serves 2 to 3.

NOTE: To bring eggs to room temperature, place them (whole, in the shell) in a bowl of warm tap water for 5 minutes.

Per serving (based on 3, using low-fat milk): 370 calories, 14 g protein, 19 g carbohydrates, 27 g fat, 11 g saturated fat, 170 mg cholesterol, 540 mg sodium, 0 g dietary fiber, 2 g sugar From deputy Food editor/recipes editor Bonnie S. Benwick.