Brown-Butter Dutch Baby Board

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 milk and season generously; give everything a minute to come together.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Serve warm, ideally with something to soak up the sauce.