They whomp on the sunflower seeds and I feel as I do when I’ve served something to the children that they particularly like, as if I’ve achieved something, if only by chance.
Dutch babies, eggy batter poured into a hot pan filled with butter, are an example of that.
They’re served either sweet (as in this caramel apple version) or savory (with bacon and runny Camembert).
It’s a fulfilling magic trick, to serve Dutch babies.
Today, I’m excited to make Yewande Komolafe’s new recipe for a goat cheese and dill Dutch baby (above), topped with crunchy watercress and dressed with drizzles of honey and lemon juice.
Persons:
blackbirds, I’ve, They’re, It’s