Strawberry Dutch Baby

Hooray for brunch recipes, especially super pretty ones. I've been wanting to make this ever since I saw it as a recipe from Chrissy Tiegan's new cookbook, Cravings.  Everyone needs to make a Dutch baby this coming weekend. It's seriously so easy. You can't really mess up the batter, and then you just throw it in the oven. Make any topping, sweet or savory. Cinnamon, sugar apples would be delicious. So would ham and cheese. 

Whatever you do, go make a Dutch baby.

Strawberry Dutch Baby

makes 3-4 servings

3 eggs

2/3 cup milk

2/3 cup flour

1 tsp salt

1/2 tsp vanilla

4 tbsp unsalted butter

for the strawberry sauce

10-15 strawberries (halved or quartered)

1/2 lemon (juice)

1/4 cup cane sugar

1/2 cup water

pinch salt

confectioners sugar (for topping)

Preheat oven to 425 degrees, and stick a cast iron (10 inch) or oven safe sauce pan in to heat up. 

In a blender, combine eggs, milk, flour, salt and vanilla. Blend until the mixture is fluffy and foamy. 

Remove hot cast iron skillet (carefully) from the stove and drop in the butter. Let butter sizzle and simmer until melted. Immediately pour in the batter and pop into the oven. 

Cook for 20 minutes, or until it looks like it has cooked all the way through. It will be golden and puffy and smell amazing.

As the Dutch baby puffs up in the oven, get that strawberry sauce going. In a small sauce pan, add lemon juice, water and sugar and heat over medium-low heat. Stir until sugar dissolves, and add in strawberries and a pinch of salt. Let simmer over low heat for 10 minutes. 

Spoon the strawberry sauce and strawberries over the Dutch baby right in the pan. Sprinkle confectioners sugar over the top. Slice into wedges and serve!