Savory Dutch Baby For Two

• 1/4 cup all-purpose flour
• 1 Tbsp. sugar
• 1 tsp. finely chopped thyme leaves
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. finely grated Parmesan, plus more for serving
• 2 large eggs
• 1/2 cup whole milk
• 2 Tbsp. unsalted butter, cut into pieces
• Creme fraiche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

1. Preheat oven to 425u0b0F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
2. Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
3. Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
4. Sprinkle Parmesan over pancake before serving with creme fraiche, smoked salmon, baby greens, and lemon wedges (if using).
5. Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

allpurpose, sugar, thyme, kosher salt, freshly ground black pepper, parmesan, eggs, milk, unsalted butter, crueme fraueeche

Taken from www.epicurious.com/recipes/food/views/savory-dutch-baby-for-two (may not work)