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Preheat your oven to 230°C (445°F) and place your oven safe pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.
This batter does really well in the fridge overnight if you want to make it the day before. Just make sure you leave it out to get up to room temp before cooking.
Grate the cheddar, chop the herbs and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.
When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.
Prepare sausages, back bacon, grilled/fried tomatoes, mushrooms fried with butter, and fried eggs as desired.
Serve the Dutch Baby with the prepared fillings and condiments like ketchup and brown sauce.