Dutch Baby

Courtesy of the elfCafé

3 eggs                      Room temperature

2/3 cup                   Milk, room temperature

2/3 cup                   All-purpose flour (sifted)

½ tsp                        Vanilla extract

¼ tsp                        Ground cinnamon

¼ tsp                        Ground nutmeg

¼ tsp                        Salt (finishing salt, preferably pink Himalayan)

5 tbsp                      Unsalted butter, room temp and cut into pieces

Powdered Sugar
Fat Toad Farm Caramel (try blueberry whipped cream or berry compote as alternatives)

1.  Place a 10.5 inch cast iron skillet on the middle rack of oven and preheat oven to 450° F.
2. As the oven preheats, combine eggs, milk, and vanilla extract in a blender and blend on medium speed for 1 minute.
3. When oven has preheated to 450° F (approximately 10 minutes), sift flour, cinnamon and nutmeg into blender, as well as adding the salt. Blend for 30 seconds. The mixture (batter) should be thin.
4. Remove skillet from oven (close oven door) and place on top of stove, add butter and quickly stir about until butter is melted. Carefully pour batter over butter and carefully return skillet to oven. Bake for 20 minutes.
5. When done (the edges will have puffed up and browned, the center might still have a slight amount of melted butter), generously dust with powdered sugar and break into 4 servings. The Dutch Baby will deflate very fast, so plate immediately, drizzle caramel and serve with champagne or steam-pressed coffee.

Serves 4