I have been thinking about this recipe for weeks...I knew I wanted to make it for Easter breakfast.
Yay, Easter finally arrived!
I found the recipe on Epicurious a couple of years ago and have made it several times. It's delicious. The lemon zest in the sugar topping just gives this dutch baby something unexpected and fresh and extra special.
Special enough for a special Easter breakfast!
Enjoy!
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| Oops how did that get in there?! |
Dutch Baby with Lemon Sugar
- 1/3 cup sugar
- 2 teaspoon grated lemon zest
- 3 large eggs at room temperature 30 minutes
- 2/3 cup whole milk at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- Accompaniment: lemon wedges & fresh berries
Put 10" cast iron skillet (or pie plate) on middle rack of oven and preheat oven to 450°F. Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar and berries.
Happy Easter!
"He is not here; he has risen, just as he said. Come and see the place where he lay."
Matt. 28:6
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