Goat Cheese and Dill Dutch Baby with Watercress
Inspired by techniques from NYT Cooking.
A herb-infused Dutch pancake topped with pockets of creamy marinated goat cheese, fresh greens and a honey drizzle.
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Method
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Equipment
- 30 cm cast-iron or ovenproof frying pan
- oven gloves
- large bowl
- whisk
- wire rack
- small bowl
- medium bowl
- zester
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 385 kcal |
| Protein | 16.7 g |
| Carbohydrate | 22.9 g |
| of which sugars | 5.2 g |
| of which free sugars | 2.9 g |
| Fat | 25.2 g |
| of which saturates | 11.8 g |
| Fibre | 0.8 g |
| Salt | 0.94 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Marinated goat cheese
- 150 g soft goats' cheese, crumbled
- 15 g fresh dill, chopped, plus a few fronds to serve
- 30 ml extra-virgin olive oil
- 1 lemon
- 1 g fine sea salt or table salt a pinch
Batter
- 135 g plain flour
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 8 large eggs
- 190 ml whole milk
- 57 g unsalted butter
To finish
- 60 g watercress (or baby spinach or rocket)
- 21 g runny honey about 1 tbsp
- 1
Marinate Cheese. Mix 148 g crumbled soft goat cheese, 7.5 g chopped fresh dill (half the total) and 1 tbsp oil in a small bowl; zest 1 lemon over, add a pinch of fine salt and a grind of pepper and set aside.
- 2
Heat Pan. Preheat a 30 cm cast-iron or ovenproof frying pan on the lower-third shelf of a 220 °C (200 °C fan) oven.
- 3
Prepare Batter. Whisk 135 g plain flour, ¼ tsp fine salt, ¼ tsp ground black pepper and the remaining 7.5 g chopped dill together in a large bowl.
- 4
Add Eggs. Whisk 8 large eggs and 190 ml whole milk together in a separate medium bowl, then stir this into the flour mixture just until combined.
- 5
Brown Butter. Melt 57 g unsalted butter in the hot pan over medium-high heat for about 5 minutes until nutty and brown, swirling to coat the base and sides; pour in the batter, spoon half the marinated goat cheese into the centre and bake 20-22 minutes until puffed and golden.
- 6
Finish. Cool in the pan 5-6 minutes, then top with 60 g watercress (or baby spinach or rocket), the remaining cheese, dill fronds, a drizzle of 1 tbsp oil and 1 tbsp runny honey; serve with lemon wedges squeezed over the greens.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
