Herb-Crusted Dutch Baby with sage cream

Method

1. Gather and prep everything first: eggs, unsalted butter, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the dutch baby, and cook until deeply browned and aromatic.
4. Fold in the maple syrup and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.