Savory Dutch Baby

Quick and delicious, a Dutch Baby is something like a hearty deflated soufflé, something like Yorkshire Pudding.

Savory Dutch Baby
Serves 4

1 cup + 2 tablespoons (140.6g) all-purpose flour (measure by spooning into cup & leveling)
1/2 teaspoon salt
1/2 teaspoon black pepper
8 large organic eggs, room temperature
3/4 cup organic whole milk, room temperature
2 tablespoons finely chopped fresh thyme /or/ 1.5 tablespoons dried
4 tablespoons (75g) unsalted Kerrygold butter
3/4 cup of additions (not needed, but tasty) >
(Examples: sautéed mushrooms & garlic, caramelized onions, sautéed asparagus tips, ham, cooked bacon)
3/4 cup (171.6g) grated Gruyere cheese
Flaky sea salt
Sriracha, salsa, or marinara sauce, for serving (optional)

Heat oven to 425 degrees.

In a large bowl, whisk together all dry ingredients (flour, salt, pepper, herbs, chives). In a separate bowl, whisk together eggs and milk. Whisk wet ingredients—a little at a time—into dry ingredients until no lumps of flour remain.

Melt butter in a heavy cast iron skillet over medium-high heat. Swirl to coat bottom of pan and pour batter into the skillet. Scatter the additions (if using), cheese, and flaky sea salt over the top.

Bake until puffed and golden, about 25 minutes. Serve with Sriracha, sour cream, or whatever other sauce suits your fancy.