Ingredients

The following ingredients have 4 Servings
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 8 large eggs
  • 3/4 cup whole milk
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons minced chives, parsley or tarragon
  • 6 tablespoons unsalted butter
  • 3/4 cup grated Parmigiano-Reggiano or Gruyère
  • Flaky sea salt, for garnish
  • Sriracha, for serving (optional)
  • Lemon wedges, for serving

Instruction

  • Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate 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 until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter 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.