Preheat oven to 425F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and saute over medium heat until tender and beginning to brown, about 8 minutes. Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper. Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve. Serves 4. Bon Appetit October 1991
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|Serving Size: 1 Serving (1118g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1603 (67%)|
|Amt Per Serving||% DV|
|Total Fat 178.2g||238 %|
|Saturated Fat 57.6g||288 %|
|Monounsaturated Fat 74.6g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 3328.5mg||1024 %|
|Sodium 3276.4mg||113 %|
|Potassium 1647.5mg||43 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 62g|
|Protein 129.6g||185 %|
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Calories per serving: 2392
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