Step 1

Heat oven to 450 degrees F. Heat a 9-inch heavy ovenproof skillet on lowest shelf until very hot, about 10 minutes.

Step 2

Meanwhile, for the pancake whisk eggs, flour, half-and-half, and ¼ teaspoon salt; beat until very smooth.

Step 3

Using heavy oven mitts, carefully remove hot skillet from oven. Immediately add 1 Tablespoon butter and rotate skillet until butter melts and coats pan. Pour batter right away over the butter and return to the lowest shelf of the oven. Bake for 10 minutes. Reduce heat to 350 degrees and bake another 10 minutes. Carefully remove from oven.

Step 4

While pancake is baking, sauté mushrooms, carrots, and zucchini in 2 Tablespoons butter over medium-high heat in a large skillet until liquid evaporates, about 5-8 minutes.* Stir in the olives, dill, marjoram or summer savory, and ½ teaspoon salt. Reduce heat to medium-low and stir in the grated cheese, stirring constantly until cheese melts and coats vegetables, about 2 minutes.

Step 5

Spoon vegetable mixture into pancake. Sprinkle with reserved ⅓ cup of cheese and broil until cheese melts and is lightly browned. Garnish with dill sprigs. Cut into wedges and serve immediately.

Step 6

*Note- have all the filling ingredients completely ready before making the pancake. You have to work quickly!