Savory Dutch Baby with Smoked Salmon and Herbs

Place a cast iron pan in the oven and preheat it.

In a blender jug or bowl, combine flour, milk, and eggs.

Using an immersion blender, blend the mixture until smooth. Add salt and blend again briefly.

In a separate small bowl, combine the finely chopped parsley, dill, tarragon, grated Parmesan, minced garlic, and a pinch of black pepper.

Carefully remove the hot cast iron pan from the oven. Add the butter and swirl to melt completely.

Pour the batter into the hot, melted butter.

Sprinkle the herb and cheese mixture evenly over the batter.

Return the pan to the oven and bake until the Dutch baby is puffed up and golden brown, about 15-20 minutes.

Remove from the oven and top with slices of smoked salmon.

Drizzle with crème fraîche (mixed with lemon and dill, if desired).

Garnish with fresh lemon zest, flaky sea salt, and more freshly ground black pepper.

Slice and serve immediately.