Serves 8
4 large eggs
½ cup flour
6 tablespoons milk
¼ teaspoon Kosher salt
Freshly ground pepper
5 oz Point Reyes Classic Brie, thinly sliced (rind left on)
1 peach, thinly sliced
Onion jam
Fresh thyme leaves
Preheat oven to 425F with rack in the center of the oven.
In a medium bowl or blender, whisk together the eggs. Add the flour, milk, salt and pepper. Whisk until smooth and frothy. Pour batter into an oven-safe skillet that’s been sprayed with non-stick spray. Bake for about 15 minutes, until eggs begin to set.
Top with Brie slices and return to oven. Bake an additional 10-12 minutes, until puffy and deep golden.
Remove from oven. Dutch baby will deflate as it cools. Top with sliced peaches, a dollop of onion jam and fresh thyme.