Dutch babies make a really fun brunch menu item. There are so many variations you can create, but I always enjoy a lemon flavored one. Use whatever berries you have. Serve with lemon curd or maple syrup.
Recipe adapted from Vanilla and Bean
1/2 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
4 eggs, room temperature
1/2 cup milk, room temperature
1 teaspoon vanilla extract
zest of 1 lemon
1 cup fresh berries, divided (raspberries are delicious)
2 tablespoons unsalted butter
Toppings:
fresh berries
powdered sugar
lemon curd
maple syrup
Place a 10" cast iron skillet in the center rack of your oven. Preheat your oven to 425F with the skillet inside.
In a blender, combine the flour, sugar, salt, eggs, milk, vanilla and zest. Blend until combined.
The next steps require you to move quick so the oven does not cool too much. Using oven mitts, remove the heated skillet from the pan. Add the butter and coat the pan. Pour in the batter and sprinkle with 1/2 cup of berries. Place skillet back in to oven on the center rack. Bake 14-20 minutes, until the edges are golden and puffed. Remove from oven. Once it deflates, sprinkle with the remaining berries and powdered sugar and serve with maple syrup and/or lemon curd.
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