Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.

3 large eggs

1/2 cup whole milk

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

Freshly ground black pepper

3/4 cup grated Gruyère cheese (about 3 ounces)

3 tablespoons unsalted butter

Coarse sea salt, for sprinkling

Heat oven to 400 degrees.
Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.