Parmesan Herb Dutch Baby with Tomato & Bacon

Traditionally, Dutch baby pancakes are lightly sweet, served with a squeeze of lemon and powdered sugar. But, like other kinds of crepes and pancakes, this dish can go savory, too. In place of the classic vanilla and sugar In the batter, this recipe calls for parmesan fresh herbs, and salt and pepper in the batter (which is made in a blender for easy clean-up). The toppings, a BLT-inspired combo of arugula, tomato and bacon, get another shower of parmesan for a deeper layer of umami.

2 eggs

1/3 cup whole milk

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

1/3 cup all-purpose flour

2 tablespoons finely grated parmesan cheese

1 1/2 tablespoons unsalted butter, cut in 3 pieces

1 tablespoons snipped chives

1 teaspoons chopped fresh thyme

1/2 tablespoon finely chopped fresh parsley

Toppings

1 handful arugula leaves

1 Roma tomato, chopped

1/2 lemon, juiced

2 teaspoons olive oil

4 slices crisp-cooked bacon, crumbled

1 tablespoon shredded parmesan cheese

Preheat oven to 425°F and place a Le Creuset 8-inch Omelette Pan in the oven.

Blend eggs, milk, salt and pepper in a blender. Add flour and parmesan cheese and continue blending until just combined.

Add butter to hot omelette pan in the oven and let it cook until just beginning to brown. Carefully swirl butter in the pan to coat the bottom and sides of pan. Pour in egg mixture, sprinkle with chives, thyme and parsley and bake for 20-25 mins, until puffed and golden.

Meanwhile, toss arugula with tomatoes, lemon and olive oil and season to taste with salt and pepper. Set aside.

Remove baked Dutch baby from oven and top with arugula mixture, crumbled bacon and parmesan cheese. Slice and serve immediately.