The Dutch Baby is a kind of large popover and something you have to make at the last minute but, as it’s baked in the oven and has simple ingredients, it’s very manageable. The toppings can be made ahead, and with flavors of persimmon and walnuts and buttery sorghum on top, the presentation and aromas of this dish are simply grand. 

Serves 4 

3 large eggs, at room temperature 

½ cup whole milk, at room temperature 

½ cup all-purpose flour 

2 tablespoons granulated sugar 

1 teaspoon vanilla extract 

⅛ teaspoon Spicewalla five spice 

⅛ teaspoon kosher salt 

4 tablespoons unsalted butter

Heat oven to 425°F. 

Combine eggs, milk, flour, sugar, vanilla extract and five spice in a blender and blend until very smooth. You can also use a food processor or mix it by hand, but the blender works best. Make sure you are using room-temperature eggs and milk; if not, the pancake will not rise. 

Place butter in a 10-inch cast-iron skillet and place it in the hot oven. When the butter has melted, remove the skillet and swirl the butter around to coat the surface. Pour in the batter and return to the oven for 19 minutes, until the pancake is puffed and dark golden. Lower the oven temperature to 300° and bake 4½ minutes longer. 

Remove the pancake from the oven and slide onto a round serving platter. Cut into four pieces. Top with warm Persimmon-Walnut Crumble and a dollop of sorghum butter (See Below).    

Persimmon Walnut Crumble 

Softened butter to coat baking dish 

1  pound Fuyu persimmons sliced into 1-inch pieces 

1  teaspoon lemon juice 

2  tablespoons granulated sugar 

2  tablespoons light brown sugar 

1  teaspoon Spicewalla five spice 

1  teaspoon cornstarch 

¼  teaspoon salt 

For the topping: 

1  cup all-purpose flour 

½  cup rolled oats 

¼  cup light brown sugar 

¾  teaspoon baking powder

½  cup melted unsalted butter  

½ cup chopped walnuts 

¼  teaspoon salt 

Preheat oven to 350°F. Butter a 10- by 7-inch baking dish. 

Toss the persimmon slices with the lemon juice. In a separate bowl, combine the dry ingredients together and add the persimmons, evenly coating them with the mixture. Add to the buttered baking dish. 

In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling. 

Bake in the center of the oven for 25 minutes, or until the crumble is golden brown. 

This can be made ahead of time and reheated. 

Whipped Sorghum Butter 

1 stick unsalted room-temperature butter 

½ tablespoon sea salt 

⅛ cup sorghum syrup 

Place butter in a bowl. Whip butter with a hand mixer until fluffy. Fold in salt and sorghum. 

Can be made ahead of time and refrigerated until ready to use. Serve at room temperature.