Goat Cheese and Dill Dutch Baby

Ingredients

• Goat cheese

  Semisoft type

  1 cup or 246g

• Dill

  Fresh

  ½ cup sprigs or 4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, cake, enriched

  1 cup unsifted, dipped or 137g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Whole milk

  3.25% milkfat, with added vitamin D

  ¾ cup or 183g

• Butter

  Unsalted

  4 tbsp or 57g

• Watercress

  Raw

  2 cup, chopped or 68g

• Honey

  1 tbsp or 21g

Directions

1. In a small bowl, combine goat cheese, 1/4 cup dill and 1 tablespoon oil. Zest lemon over mixture, season with a pinch each of salt and pepper and let sit to marinate.
2. Heat oven to 425 degrees with a rack in the lower third. In a large bowl, whisk together flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add remaining 1/4 cup dill and stir. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined.
3. Melt butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 minutes, swirling the skillet so that butter coats the bottom and sides of the pan.
4. Pour batter into the hot buttered skillet and spoon half of the marinated goat cheese into the center of the batter. Bake until puffed and golden, 20 to 22 minutes.
5. To serve, cool the Dutch baby slightly in the pan, 5 to 6 minutes. Top with watercress and dill fronds. Spoon remaining goat cheese on top and drizzle with honey and remaining 1 tablespoon olive oil. Slice the lemon and squeeze a wedge over the greens. Serve immediately.
6. Recipe by: Yewande Komolafe (source: https://cooking.nytimes.com/recipes/1024286-goat-cheese-and-dill-dutch-baby)

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