Monday, June 22, 2009
Dutch dutch baby
Preheat your oven to 425 degrees (this is the only thing that's not summer-friendly)
Whisk 3 large eggs, 1/3 cup sugar, 1/2 tsp lemon zest and a pinch of salt.
Add 2/3 cup flour and 2/3 cup whole milk. Whisk til smooth, then add a cup each of the berries.
In a 10" cast iron skillet, melt about a tablespoon of butter. Pour the batter in and smooth into an even layer. Bake the skillet in the center of your oven for about 20 minutes, until the sides are brown and there are some brown spots in the center. Cool on a trivet/rack and sprinkle with powdered sugar.
I served it with a side salad of romaine, parsley and white mushrooms dressed with lemon, dill and extra virgin olive oil. Also some spicy sage sausage, which we buy in a big log and slice up as thick as we want. The best kind! Sorry for the blurry photo but Alex was in a big hurry to eat :-P
Definitely easy and delicious though I would add more lemon zest next time. It also holds up til the next day - right now I'm eating some with a cup of Darjeeling tea. I just put it in the toaster oven at 350 for about 10 minutes.
Alex: I had to wait 2 weeks for my surprise brunch because it got bumped. The wait was well worth it. I love fruit, i mean looooooooooove. This was right up my alley. I was surprised to see the thing puffed up so much in the oven. It looked absolutely delicious and I couldn't wait to dig in. At first bite I didn't know what to think. Almost like a pancake but not really. It isn't as dense as a pancake and there wasn't any need to soak it in syrup, although it did need a touch more powdered sugar to satisfy my sweet tooth. Baked berry goodness. After my second helping I confirmed this was a big hit. Can't wait to wake have this one again.