On a recent Wednesday morning, a writer sat down to taste test some Caramel Apple Cupcakes and candied walnuts — an easy task for our hungry scribe. As the cupcakes rolled out of the test kitchen, she knew just what to do: Peel off the baking paper, cut them in half, drench them in butter — indulgent, some might say, given the rich caramel frosting, but our author was unapologetic — and devour them. The candied walnuts were just as easy to approach: Let them cool, then shovel them in by the handful.

But when the chefs pulled a Dutch Baby out of the oven, our sure-footed taste tester stumbled. “Um, a Dutch baby?” she hesitated.

“It’s like a crêpe on steroids,” cooed the chefs. “And there’s nothing quite like a savory Dutch Baby!”

The chefs weren’t wrong. This Bacon Camembert Dutch Baby tasted like a fluffy, light and cheesy bread scattered with bacon and chives. Wait, no. “Bread” isn’t quite right. It tasted like a crêpe — and a popover AND a pancake. The bacon provided a crispy contrast for the creamy Camembert.

There was the “impress your family” factor, too. Less expected than an egg bake and far faster to make than a quiche, the Bacon Camembert Dutch Baby looked and tasted like a decadent treat, while offering the same comforting flavors and hearty textures as a weekend brunch staple. It’s a perfect last-minute brunch when you’re too impatient to labor over a skillet of pancake batter. Serve it with leafy greens and a side of bacon or fruit (or all three) for a satisfying meal.