Prep Time:
20 Minutes
Cook Time:
12 mins
Serves:
4 servings
About the Recipe
A crowd-pleaser savory puffed pancake with goat cheese, dill, and watercress topping
Ingredients
1 cup crumbled plain goat cheese
½ cup chopped fresh dill, divided
2 tablespoons olive oil
1 lemon
Coarse kosher salt
Ground black pepper
1 cup/135 grams all-purpose flour
8 large eggs
¾ cup whole milk
4 tablespoons unsalted butter
2 cups or so of watercress leaves with tender stems, or other tender greens such as spinach or arugula. I like to chop it very roughly so it’s easier to get from skillet to mouth
A little bit of honey
Preparation
In a small bowl, combine goat cheese, ¼ cup dill, 1 tablespoon oil, the zest from your lemon, and a pinch each of salt and pepper and let sit to marinate. Take a spoon and mark a division through the middle of the mixture, because you’ll be using half for baking and half for crumbling on top later.
Heat oven to 475 degrees (yes, I know that’s really hot).
In a large bowl, whisk together flour, ½ teaspoon salt and ¼ teaspoon black pepper. Add the remaining ¼ cup dill and stir.
In a separate bowl, whisk together eggs and…