Herb and Parmesan Dutch Baby

NOTES

This recipe is from King Arthur Baking.
This is best served the day it's made, but if there are leftovers store them in the refrigerator, well wrapped, for up to three days.

INGREDIENTS

1 cup + 2 Tbl (134g) all purpose flour
1/2 tsp kosher salt or 3/8 tsp table salt
1/2 tsp coarsely ground black pepper
8 large eggs
3/4 cup (170g) milk, whole preferred
2-3 Tbl finely chopped fresh thyme
(optional)2 Tbl minced fresh chives (or tarragon)
4 Tbl (57g) unsalted butter
3/4 cup (85g) Parmesan cheese, grated
flaky sea salt, for garnish
(optional) Sriracha and/or lemon wedges, for serving

PREPARATION

1. Preheat the oven to 425°F.

2. In a large bowl, combine the flour, kosher salt, and pepper.

3. In a separate bowl, whisk together the eggs and milk.

4. Whisk the egg-and-milk mixture into the flour mixture until just combined. If the mixture is lumpy, use an immersion blender to smooth it out.

5. Stir in the herbs you are using. Set aside.

6. Over medium high heat, melt the butter in a 12" cast iron or other oven-safe skillet.

7. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes.

8. While the butter is being prepared, quickly gather the cheese loosely and put the salt in a bowl for easier sprinkling.

9. Swirl the skillet so the butter coats the bottom of the pan; pour the batter into the skillet; and quickly scatter the cheese and flaky sea salt over the top.

10. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes. Baking it a little less gives a softer interior, though less rise; baking it a little more gives you more puff and a drier interior; both ways are good.

Serve immediately, with Sriracha and/or lemon wedges on the side, if desired.