HERB AND SCALLION DUTCH BABY

To serve the Dutch Baby as an hors d’oeuvre, you can cut it into bite-size pieces and serve it straight from the pan, with toothpicks.

For the pancake

4 tablespoons unsalted butter, cut into 4 pieces ¾ cup whole milk 3 large eggs ¾ teaspoon fine sea salt ½ teaspoon freshly ground black pepper ¾ cup flour ¼ cup minced mixed herbs, such as chives, basil, thyme and/or oregano

4 to 6 scallions (trimmed), white part and 1 to 2 inches of green, halved lengthwise

For the toppings (optional)

Plain yogurt Ricotta cheese Sour cream Lightly dressed green salad Tomato salsa Hot sauce Mixed fresh herbs Sprinkling of grated cheese

Preheat oven to 425 degrees. Place butter in a 9- or 10-inch ovenproof skillet.

Slide skillet into the oven; bake (middle rack) until butter is melted and bubbling. Keep on eye on this: You don’t want to brown the butter. Start batter as soon as the pan goes into the oven.

Combine milk, eggs, salt and pepper in the blender; puree until well incorporated. Add flour and mix, diligently scraping the sides and bottom of the container, until it is evenly incorporated. Add herbs, and pulse only until incorporated.

Remove skillet from the oven. Rap blender jar or bowl against the counter to get rid of some of the batter’s bubbles, then pour batter into the hot skillet. Scatter halved scallions over the top, and quickly return pan to the oven.

Bake for 20 to 25 minutes or until the pancake is golden brown and puffed above the skillet’s rim. The middle of the pancake will be puffed, and a skewer inserted into the center should come out clean or with just a bit of custard clinging to it.

Cut and serve right away, either plain or with any of the optional toppings. The pancake collapses quickly, but even then, it’s beautiful.

Makes 4 main-course servings or 8 starter servings.