Herbed Parmesan Dutch Baby

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 large eggs

3/4 cup whole milk

2 tablespoons finely chopped fresh thyme leaves, plus more for garnish 2 tablespoons minced fresh chives or tarragon, plus more for garnish

6 tablespoons unsalted butter

¾  cup grated Parmesan cheese

Flaky sea salt, for garnish

Sriracha and/or lemon wedges, for serving (optional)

 

Heat the oven to 425°F. In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined. Then stir in the thyme and chives. Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan. Pour the batter into the skillet, and scatter the cheese and flak}’ sea salt over the top. 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, garnished with thyme and chives, and with Sriracha and/or lemon wedges on the side if desired.