Savory Dutch Baby With Boursin and Peas

Gather the ingredients. Preheat the oven to 450 F and place a 9-inch cast-iron skillet in the oven to heat.

Combine the eggs, milk, flour, melted butter, salt, and pepper in a blender and blend until smooth.

When the oven is ready, carefully remove the cast iron skillet and add the remaining 2 tablespoons butter, swirling to coat the bottom.

Quickly pour in the batter and sprinkle the finely chopped parsley and scallions on top. Place it in the oven to cook for 20 to 25 minutes until puffed and lightly browned around the edges.

Gather the ingredients.

While the Dutch baby bakes, cook the peas. Melt the butter and olive oil in a skillet over medium high heat and add the peas, garlic, and scallions. Sauté, stirring occasionally for 1 to 2 minutes, until the garlic is fragrant but not at all brown.

Add just enough water to barely cover the peas, about 1/2 cup, and continue to cook until the peas are tender and the water has evaporated, about 5 minutes.

Add the parsley, salt, pepper, and lemon zest and stir to combine. Set the peas aside until the pancake is done.

Remove the Dutch baby from the oven and top with heaping spoonfuls of Boursin cheese and the cooked peas.

Garnish with more chopped parsley and pea shoots if desired. Serve immediately.