Ingredients
1/4 cup butter, cubed1 cup all-purpose flour4 large eggs1 cup whole milkFILLING:3 tablespoons butter3 tablespoons all-purpose flour1 cup plus 2 tablespoons whole milk1 package (16 ounces) frozen chopped broccoli, thawed1-1/2 cups cubed fully cooked ham1/3 cup sour cream1-1/2 teaspoons lemon juice1/8 teaspoon hot pepper sauce
Preparation
Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 3-4 minutes. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake at 425° until puffed and golden brown, 22-25 minutes.
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add the remaining filling ingredients. Cook until heated through, about 10 minutes.
Spoon into center of puff pancake. Cut into wedges; serve immediately.
