Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the all-purpose flour, kosher salt, and freshly ground black pepper. Whisk until evenly mixed.

In a separate bowl, whisk together the large eggs and whole milk until fully combined and frothy. Pour into the dry ingredients and stir until just combined.

Fold in the fresh thyme, chives, or tarragon until evenly distributed.

Place a 12-inch cast-iron skillet on medium-high heat. Add unsalted butter and let it melt until browned and fragrant.

Carefully pour the prepared batter into the skillet over the browned butter.

Sprinkle grated Parmesan cheese and flaky sea salt on top.

Transfer the skillet to the oven and bake for 20–25 minutes until puffed and golden brown.

Once baked, remove from the oven and allow to cool slightly before slicing and serving.