Dutch Baby Pancakes with Roasted Tomatoes and Avocado

Make these German pancakes savoury instead of sweet. After they puff up in the oven, fill them with roasted veggies, fried eggs, and avocados.

2 Tbsp. butter
3 eggs, lightly beaten
½ cup milk
½ cup all-purpose flour, unbleached
1½ - 2 tsp. crushed Aleppo pepper
¼ tsp. sea salt
2 cups grape or cherry tomatoes
1 Tbsp. olive oil
4 eggs, fried in butter
2 avocados, halved, seeded, peeled and sliced
2 Tbsp. fresh chives, oregano or basil, finely chopped

Place a 10" oven-going skillet in oven and preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Add butter to hot skillet and heat until melted. In a medium bowl combine the 3 eggs and milk. Stir in flour, 1 tsp. of the Aleppo pepper, and the salt. Pour mixture into skillet and transfer to oven. Bake 25 minutes or until golden.

Meanwhile, place tomatoes in a shallow baking pan; drizzle with oil. Roast on a separate oven rack 12-15 minutes or until tomatoes are beginning to burst. Cool slightly.

Top warm Dutch baby with fried eggs, avocados, and roasted tomatoes. Sprinkle with herbs and remaining ½-1 tsp. Aleppo pepper.

Makes 4 servings.