Dutch Baby Recipe

I had the amazing privilege of being Miss Chef for my bestie's bachelorette weekend and knew I had to make her favorite: A Dutch Baby!

My scrambled eggs were also highly complimented, so I thought I'd include my secret weapon for the best scrambled eggs, too!

Dutch Baby

Yields 2-3 Dutch babies with a 10" skillet

Ingredients:
3 eggs
3/4 cup all-purpose flour
1 cup whole milk
1 tsp vanilla extract
1 tsp lemon zest or juice
4 tbsp unsalted butter
powdered sugar for dusting
lemon slices, fruit, whipped cream for serving

1. Preheat (dry) 10" cast iron skillet in 450 degree oven for 20 minutes (after reaching temperature).
2. Add eggs, milk, flour, extract, and zest all to a blender for 1-2 minutes until mixture is frothy.
3. Carefully remove the cast iron, add 4 tbsp butter and return to the oven for 3-4 minutes until melted but do not let it burn.
4. Add 1/3 to 1/2 of the mixture to the skillet. Return to oven.
5. Bake for 10 minutes at 450, then reduce the temperature to 400 and bake of 10-15 more minutes until edges are golden brown and it has developed some fluffy bubbles. Do NOT open the oven, peak through the window if you can!
6. Remove carefully with tongs or a fork. Dust with powdered sugar. Serve with whipped cream, fresh fruit or compote, maple syrup, or a simple squeeze of lemon.

The Best Scrambled Eggs

Heat skillet on medium-low. Add a small amount of oil or butter.
Crack eggs into the skillet (don't pre-scramble in the bowl unless you like French whipped eggs, which are great too!), then break the yolks.
Season with garlic powder, onion powder, paprika, black pepper.
Remove from heat BEFORE they over-cook.
Add flakey sea salt after plating.