I tried several new recipes at the farm this past weekend. But my daughter, Robin, introduced one that I hadn’t planned to serve. With an extra hour on Sunday—thanks to Day-Light-Saving’s Time—Robin tried a recipe she’d found on her i-Phone that morning from NYT foodster Melissa Clark. The recipe/video for Savory Dutch Baby caught her eye, because it called for tarragon and we had an ample supply leftover from a dish made the night before.
The eggy concoction goes by other names, too: Dutch Puff or German Pancake. Clark described the recipe best, saying it’s like a “Yorkshire pudding meets a popover meets a gougere flavored with browned butter, Parmesan and thyme….salty, cheesy, and delicious.” I would heartily agree.
There’s a sweet version of this also, that can be drizzled with honey or topped with fruit. I’m hoping Robin will surprise us with that the next time we’re at the farm. I love surprises for breakfast!