Savory Cheese Dutch Baby

Think Yorkshire pudding. Now think breakfast, brunch, light supper and go for this savory cheese Dutch baby.

Ingredients:
3 eggs, at room temperature
3/4 cup milk, at room temperature
2 tbsps butter, melted and cooled
1/2 cup flour
2 tbsps cornstarch
1/4 tsp salt
1/2 tsp pepper
pinch of paprika
2 tbsps butter, divided

Toppings:
1/4 - 1/2 chopped onion
a large handful roughly chopped spinach
2 cups shredded cheese (I used Monterey Jack)

Place a cast iron or ovenproof skillet in the oven and bring the temperature to 45o F.

Melt 2 tbsps of butter and leave to cool.

In a blender add eggs and whip until frothy then add the milk while the blender is running. Add the cooled butter and blend for 30 seconds.

Mix flour, cornstarch, salt, pepper and paprika together and combine with the wet ingredients in the blender.

In a large skillet lightly brown the onions in 1 tbsp of butter.

When oven skillet is very hot add 1 tbsp of butter to coat then scatter about 1/3 of the cheese on the bottom. Quickly pour the blender batter into the pan and return to the oven for 18-20 minutes.