this past sunday we paid homage to the end of summer with a delicious breakfast with berries, peaches, and a little bit-o-bacon. i was having a craving for a family favorite, a dutch baby, topped with sun-ripened berries and a zesty, citrusy sugar. a dutch baby is like a crepe, popover hybrid. the lemon zest sugar really makes the dutch baby and gives it a nice texture. it's a super easy to make, and makes for a wonderful sunday brunch! below is the recipe that i like to use.
INGREDIENTS
1/4 cup sugar
zest from 1 lemon
3 large eggs at room temperature
2/3 cup milk at room temperature
1/4 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3 Tbsp unsalted butter, cut into pieces
INSTRUCTIONS
- put a 10" cast iron skillet on the middle rack of the oven and preheat to 450 degrees
- stir together the sugar and lemon zest in a bowl
- beat the eggs with an electric mixer on high until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about a minute (batter will be thin)
- add butter to the skillet and melt, swirling to coat
- add the batter immediately and place the skillet back in the oven
- baked until puffy and golden brown, about 15 - 18 minutes, checking periodically to see if the edges are browning (as you can see, the one pictured above is a bit burnt at 18 minutes in the oven)
- cut into eighths (like a pizza) and serve while hot topped with berries and/or mango and the lemon sugar
derived from a Gourmet magazine, April 2009, recipe
