Preheat oven to 425˚F.
Place a 12” cast iron skillet into the oven and preheat as well.
Place eggs, milk, flour, salt, pepper, and 1 tablespoon butter into the well of a blender and blend for 2 minutes, ensuring the batter is thin and smooth. Set aside.
Pour remaining butter into the hot skillet and swirl to coat the entire surface.
Pour the batter into the skillet and quickly, but carefully transfer the skillet back to the oven.
Bake the Dutch baby for 18 to 20 minutes or until puffed around the edges and cooked through.
Remove from oven and top with shredded cheese and herbs.
Return Dutch baby to the oven for 1 minute to allow the cheese to melt. Remove from the oven, slice and serve immediately.