Savory Dutch Baby

Directions

• Pre-heat the oven to 425°F.
• Add 2 tbsp of melted butter, 4 eggs, 2/3 cup of milk, 2/3 cup of flour, and 1/2 tsp of salt to a blender. Blend for 10–20 seconds until smooth, scraping down the sides as needed. Set aside.
• Add a 9 or 10-inch cast-iron skillet to the oven and let it heat for 20 minutes. (If you don’t have a cast-iron skillet, a cake pan will work as well.)
• Meanwhile, prepare the Parmesan and herb mixture by combining the listed ingredients. Set aside.
• Carefully remove the hot pan from the oven. Add 2 Tbsp of butter and swirl to coat the bottom and sides. (If using a cake pan, you may need to return it to the oven briefly to melt the butter.)
• Pour in the batter and then immediately sprinkle the Parmesan and herb mixture over the top.
• Return the pan to the oven and bake for about 15 minutes, or until puffed and golden brown.
• While the Dutch baby bakes, cook the bacon in a skillet. Remove and set aside, then sauté the mushrooms in the remaining bacon fat. Set aside.
• Remove the Dutch baby from the oven. Top with the bacon and mushrooms, then finish with a little extra grated Parmesan. Slice and serve immediately.