Puffed Lemon-Vanilla Dutch Baby with Berries

Ingredients

• 3 unit large eggs
• 0,66 cup whole milk
• 0,66 cup all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 unit lemon, zested and juiced
• 3 tbsp unsalted butter
• 2 cup mixed fresh berries
• 2 tbsp icing sugar for dusting
• 0,25 tsp salt

Instructions

1. 1

   Place a 10-inch cast-iron skillet on the middle rack and preheat the oven to 425°F (220°C) for at least 15 minutes : a screaming-hot pan is essential for maximum puff.

2. 2

   In a blender, combine 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp vanilla extract, the zest of 1 lemon, and 1/4 tsp salt.

3. 3

   Blend on high 30 seconds until completely smooth and frothy; let the batter rest 10 minutes to relax the gluten.

4. 4

   Carefully remove the hot skillet and add 3 tbsp unsalted butter, swirling until fully melted, foaming and lightly nutty (about 30 seconds).

5. 5

   Immediately pour the batter into the centre of the pan : it should sizzle on contact.

6. 6

   Return to the oven and bake 18-22 minutes, without opening the door, until the edges are dramatically puffed, deep golden and crisp.

7. 7

   While it bakes, toss 2 cups mixed berries with 1 tbsp lemon juice and 1 tbsp sugar; let macerate to draw out their syrupy juices.

8. 8

   Remove the Dutch baby : it will deflate slightly, that's normal.

9. 9

   Dust generously with icing sugar and spoon the berries and their juices into the centre.

10. 10

    Cut into wedges and serve at once with a dollop of Greek yogurt or a drizzle of maple syrup.