When you’ve got houseguests for the long weekend (like now) there’s always breakfast to consider. One morning you’ll keep it simple and send someone out for bagels or croissants. Another morning someone might spring for brunch, but there’s the other morning. You might want to make something. Pancakes or waffles is the obvious choice, but that means someone standing at the stove making sure everyone gets feed, one waffle, four pancakes at a time.

Enter Dutch Baby: It’s one big pancake/crepe, and the oven does all the work. Once you get the batter made, just dump it into a hot skillet and shove it in the oven. While it heats and puffs, make a pot of coffee, set the table and in about fifteen minutes, breakfast is done.

The presentation is spectacular–at least for a morning show–and you get to sit down with everyone else. That’s important.

Blueberry Dutch Baby with Rosemary and Fresh Goat Cheese

Serves 4 to 6

1 cup whole milk
4 large eggs
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon oil
2 small containers (a generous 4 ounces each) fresh blueberries
3 ounces fresh goat cheese, crumbled
Confectioner’s sugar for dusting

Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, rosemary, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender).
Meanwhile heat oil in a heavy-bottomed 12-inch skillet (cast iron works well). Add blueberries to hot pan; sauté until heated through, a minute or so. Add milk mixture and sprinkle with goat cheese. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Remove from oven and immediately dust with sugar. Serve from the skillet with additional confectioner’s sugar passed separately.