This savory Dutch baby, typically a sweet dish, is made by pouring a light, eggy batter into a heated pan of hot melted butter. The herb-flecked batter begins cooking on contact, and when baked, puffs and crisps and develops a tender, custard-like center. Adorned with crumbled goat cheese, fresh dill and crunchy watercress, this is also finished with a drizzle of honey plus a sprinkle of lemon juice. When served as breakfast or brunch, this one-pan meal is about as quick and straightforward as you can get.

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