Savory Dutch Baby NYTimes Cooking Melissa Clark Yield: 4 to 6 servings ½ tsp. kosher salt ½ tsp. ground black pepper 8 large eggs ¾ cup whole milk 2 Tbsp. finely chopped fresh thyme 2 Tbsp. minced chives, parsley or tarragon 6 Tbsp. unsalted butter ¾ cup grated Parmigiano-Reggiano or Gruyère Flaky sea salt, for garnish Sriracha, for serving (optional) Lemon wedges, for serving Heat oven to 425o. In a large bowl, whisk together flour, salt and pepper. In a sparate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs. Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook unti it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that batter coats bottom of pan. Pour batter into pan and scatter cheese and flaky salt over the top. Bake until puffed and golden, about 25 minutes. Serve with sriracha and lemon wedges on the side. NOTE: See also Gruyère Puff and David Eyre's Pancake

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