EVERYTHING SPICE DUTCH BABY WITH BRIE

This comes together almost as fast as the assembly of a toasted bagel with cream cheese. Cut into wedges, it can serve as fun hors d’oeuvres.

For convenience, feel free to use a store-bought Everything-Spice blend instead of making your own, as directed here. This can also be baked in a pie plate.

3 tablespoons unsalted butter

3 large eggs, at room temperature (see NOTE)

3/4 cup flour

3/4 cup regular or low-fat milk

2 to 3 tablespoons harissa

Pinch kosher salt

3 ounces chilled brie cheese, cut into thin slices

1/2 teaspoon black sesame seeds

1/2 teaspoon toasted white sesame seeds

1/4 teaspoon dehydrated onion flakes

Preheat the oven to 425 degrees.

Place the butter in an 9- or 10-inch cast-iron or ovenproof skillet; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds until frothy, then add the flour, milk, harissa (to taste) and salt. Blend on low speed to incorporate, then blend on medium-high for 10 seconds to form a smooth batter.

Remove the hot pan from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter; bake (middle rack) for about 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, let sit for 5 minutes. This will help the pancake keep its structure.

Reduce the temperature to 200 degrees. Remove from the oven just long enough to arrange the brie slices on the surface of the Dutch baby (tamping down any big bumps, as needed), then sprinkle with the black and toasted sesame seeds and the onion flakes. Return to the oven; bake for 2 minutes, or just until the cheese begins to melt.

Use a thin spatula to dislodge the pancake; it should slide right out. Cut into wedges and serve right away. Serves 4.

NOTE: To bring eggs to room temperature, place them (whole, in the shell) in a bowl of warm tap water for 5 minutes.

Per serving (using low-fat milk): 330 calories, 14 g protein, 22 g carbohydrates, 21 g fat, 11 g saturated fat, 190 mg cholesterol, 330 mg sodium, 1 g dietary fiber, 3 g sugar

Adapted from “The Minimalist Kitchen: The Practical Art of Making More With Less,” by Melissa Coleman (Oxmoor House, April 2018).