Vanilla Dutch Baby with Lemon Berries

Ingredients

• 3 unit large eggs
• 160 ml whole milk
• 0,66 cup all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 unit lemon, zested and juiced
• 0,25 tsp fine sea salt
• 3 tbsp unsalted butter
• 1,5 cup mixed berries
• 2 tbsp icing sugar for dusting

Instructions

1. 1

   Place a 10-inch cast-iron skillet on the middle rack and preheat oven to 425°F / 220°C for 15 minutes.

2. 2

   Meanwhile, toss 1.5 cups mixed berries with 1 tbsp granulated sugar and 1 tsp lemon juice; set aside to macerate.

3. 3

   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.

4. 4

   Blend on high for 30 seconds until completely smooth and frothy; let batter rest 5 minutes so the flour hydrates.

5. 5

   Carefully remove the hot skillet from the oven and drop in 3 tbsp unsalted butter, swirling until it foams and just starts to brown, about 20 seconds.

6. 6

   Immediately pour the batter into the centre of the skillet : do not stir.

7. 7

   Return to oven and bake 18-22 minutes, without opening the door, until the edges climb high and turn deeply golden.

8. 8

   Reduce heat and remove promptly; the Dutch baby will deflate slightly as it cools.

9. 9

   Spoon the macerated berries and their syrup into the centre.

10. 10

    Dust generously with icing sugar, finish with a squeeze of lemon and serve immediately.