8 oz wheel of brie, cut into 1/4 inch thick slices
2 peaches or nectarines, pitted and cut into 8 slices each
1/2 tablespoon honey
fresh herbs, such as basil, oregano, sage, lemon verbena
Preheat oven to bake at 425 F.
Place the bacon in a large cast iron or other oven safe pan over medium heat. Cook until the bacon is crispy and fat is rendered from the bacon. Meanwhile, in a medium bowl combine the flour, baking powder, 1/4-1/2 teaspoon salt (depending on the saltiness of your bacon, the lesser amount if your bacon is salty, the higher amount if it isn't) and 1/4 teaspoon fresh ground pepper. In a separate small bowl or large liquid measuring cup combine the eggs and milk, whisk well to combine. Make a well in the center of the flour and pour in the egg/milk mixture. Whisk together to combine, it's ok if a few lumps remain.
When the bacon is crispy, add the butter to the pan and melt. Turn off the heat and pour in the flour/egg mixture. Quickly top with the sliced brie and move to the oven. Bake for 20-25 minutes or until puffed up and golden brown.
While it bakes, combine the peaches with the honey and set aside.
When the dutch baby comes out of the oven top with the peaches and fresh herbs and serve immediately.