Dutch Baby Batter Prepared in a SMEG Cream Retro Blender
When making the perfect Dutch baby, be sure to use room temperature ingredients and to allow the batter to rest. And don’t dream of opening that oven door until it is fully puffed!
Side note: I can’t get over this copper and brass teapot. It might just be the most beautiful thing in my kitchen! (Teapot no longer avalible in copper, only chrome)
Lemon Berry Dutch Baby Recipe
TIME:
60 minutes
PREP:
40 minutes
YIELD:
(1) 8-inch dutch baby
Ingredients
- 3 eggs Room temperature
- 2/3 cup whole milk Room temperature
- 2/3 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- zest of 1 lemon
- 1 pinch sea salt
- 1/4 cup unsalted butter
- powdered sugar For dusting
- fresh berries (raspberries, strawberries or blueberries) For serving
- Whipped cream For serving
Directions
- In a blender add the eggs, whole milk, flour, vanilla, lemon juice, lemon zest and sea salt. Pulse until well blended. Let mixture rest for 20 minutes.
- While mixture rests, preheat the oven to 450 degrees with the cast iron skillet in the oven.
- Remove skillet from oven (be careful it is very hot) and add the butter. Let it fully melt and coat all edges of the pan.
- Pour in the batter and place back in oven.
- Cook for 20 minutes until it puffs and the edges brown. Do not open the oven door during this process.
- Remove from oven. Dust with powdered sugar, top with fresh berries and serve immediately with whipped cream.
View more recipes from Modest Marce