The edges of this Dutch Baby will puff up and stand tall and proud as it comes out of the oven. Add your favorite fresh herbs and spices to make it your own cast iron pan creation!
Prep: 20 mins | Cook: 40 mins | Total: 1 hr
PREHEAT oven to 450ºF and place a 10-inch cast iron skillet in the oven, on the middle rack while oven preheats.
COMBINE eggs and milk in a large bowl and whisk until frothy, about 1 minute, or you can use a blender to mix. Add flour, salt, and herbs and whisk vigorously to blend until evenly combined, or add flour, salt, and herbs to the blender if using. Scrape down the sides of the bowl or blender as you work. If you are hand whisking, it’s ok if there are a few lumps.
REMOVE the cast iron pan from the oven and coat bottom and sides with pan spray. Fill with batter and top with the shredded cheese, distributing as evenly as possible.
BAKE for 20 minutes at 450º F, then reduce the oven temperature to 350ºF and continue baking for 20 more minutes.
REMOVE from the oven serve immediately or reheat and enjoy later.