Lemon Dutch Baby Recipe

Servings: 2

Total Time: 25 minutes

Cookware:

• Larder & Vine 10.25 inch Enameled Cast Iron Skillet

Ingredients: 

• 3 tablespoons butter, divided

• 3 eggs

• ½ cup whole milk

• ½ cup flour

• 2 teaspoon vanilla extract

• 1 tablespoon sugar

• ¼ teaspoon salt

• 1 lemon, zested

Toppings (optional):

• Lemon Juice

• Powdered Sugar

• Blueberries

Directions:

1. Preheat your oven to 450º F. Place your Larder & Vine Skillet in the oven to heat it up while the oven warms.

2. Melt 2 tablespoons of butter in the microwave.

3. Add eggs, flour, lemon zest, milk, sugar, salt, vanilla, and the melted butter into a food processor and blend until smooth.

4. Take the skillet out of the oven and add 1 tablespoon of butter to the hot skillet to coat. 

5. Pour the batter into the skillet and bake for about 13 to 15 minutes, or until it’s golden brown.

6. Squeeze fresh lemon juice on top and garnish with extra lemon zest, powdered sugar, and blueberries, or your favorite toppings combination!

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