Make this recipe even easier:In terms of prepping, you could prep the batter up to the night before and then place in the fridge. If it makes it easier for you, you could do that but I find it fits together nicely in the recipe as you can blend the batter whilst the pan is heated. If you do prep in advance, it might just need a good whisk/another blitz to bring the batter back together before using.

How to make this so your children will eat it too:Honestly, I haven’t had an issue feeding this to my children as it’s basically a giant Yorkshire pudding. But toppings make a difference. Ham and cheese is probably a safer option but basically just adapt it to what your children like.

If you want to double the recipe here’s what to do: If you want to double the recipe, I would make two separately rather than one massive Dutch baby as I would worry it wouldn’t rise as well.

More topping ideas
For more dinner ideas, try garlicky herby mushrooms instead of smoked salmon. They go really well with the sour cream and rocket. Slice up chestnut mushrooms and fry in a pan over medium-high heat with a small knob of butter. Once golden and softened, add in some crushed garlic cloves and herbs - maybe tarragon, chives or parsley. Season with salt and pepper. You could also add some crispy bacon or pancetta here too, as that goes so well with mushrooms and creme fraiche.

Otherwise, swap the chives in the batter for chopped basil. Top with fresh mozzarella or burrata, ribbons of prosciutto and fresh cherry tomatoes (or sundried tomatoes). You could even scatter over some mozzarella and then place the Dutch baby back in the oven for a few minutes to melt the mozzarella.

I also love to keep it classic with ham and cheddar/emmental/gruyere, topped with some crispy fried eggs. Swap the grated parmesan over the top before baking for cheddar then when baked, tear over some ham. Fry some eggs separately and it’s goes so well together. Even a poached egg would be good! If feeling fancy, a dollop of hollandaise sauce would be so good here (which you could definitely buy since this is a weeknight meal!). If veggie, swap the ham for kimchi! Yum! It will be pickley and spicy but cheesy and savoury. So good.

Finally, spinach and feta would be so good for a sort of spanokopita vibe. In a pan, fry a few cloves of garlic in a drizzle of olive oil then add a bag of spinach. Stir and cover with a lid to wilt it down. Add some herbs, maybe parsley or dill, and then add lots of crumbled feta. Season well and then add to the Dutch baby. A drizzle of honey would be good on this, for a sweet and salty vibe.

Since this is for dinner, I have given lots of savoury ideas but making a sweet version is so good too. Don’t add parmesan, garlic, chives or black pepper to the batter - just keep it to eggs, sugar, milk and flour and cook as instructed. Then top with butter, sugar and lemon juice, it’s so good. Or drizzle over some dark chocolate and scatter with berries. A whipped mascarpone cream with poached rhubarbwould also be delicious.

Make it vegetarian
Swap the smoked salmon for mushrooms! Garlicky, herby ones. Scroll up for more instructions and more ideas on making a veggie Dutch baby!

What to serve with it
I like to serve this alongside a green salad, crisp and sharp. Just good butterhead leaves, maybe some avocado and a classic French vinaigrette. If you want a little extra to that, some crispy roasted potatoes would also be delicious (obviously!)

What to do with leftovers
It really is best when fresh because of the rise and the crispiness when fresh from the oven. However, any leftovers can be wrapped up and kept in the fridge then reheat in the oven or air fryer at 180c for 6-8 minutes. Leftover creme fraiche or smoked salmon is obviously delicious in a bagel, on toast or alongside some scrambled eggs. The world’s your oyster.