The real beauty of this recipe is that the batter can be made up to two days in advance—and kept in the fridge for an easy breakfast for two.
Easy, elegant, and downright delicious. Makes any ordinary weekend feel special. I have a Dutch baby base that our family is quite fond of that is quite similar to this but feeds four, so I used that as a starting point and added the thyme and parmesan to be true to the flavor profile of this dish.
In essence, the batter we used was a double-batch of the one listed here, but with the milk and butter left as-written to 1. create a thicker Dutch baby with abit more "substance" and 2. reduce fat without sacrificing richness . Served with the smoked salmon and creme fraîche as suggested, but swapped out microgreens for the baby as we are more partial to the taste and texture. This plates beautifully and would be fantastic for company.
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