Dutch Baby in a Hot Skillet

Dutch Baby is an easy, but dramatic dish.

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 tarragon chopper gets to enjoy the splendid aroma that comes from the crushed leaves.

The few ingredients come together quickly.

Bake until puffy and golden, about 25 minutes.

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.

Dutch Baby is like a big, poufy pancake that flattens as it cools. Because of its irregular and unpredictable shape, it’s a recipe kids would enjoy helping to make.

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!