1 Tablespoon unsalted butter, melted
1 cup all-purpose flour
Pinch of nutmeg
Pinch of kosher salt
1 teaspoon real vanilla extract
1 cup milk, *room temperature
4 large eggs *room temperature
Place all of these ingredients in a blender, and blend well.
9 or 10 – inch cast iron skillet or deep 9 -inch pie plate
Spray with nonstick cooking spray and
Place 2 Tablespoons butter in skillet, and place in the oven to melt, and heat skillet. Just a couple of minutes. Do Not Burn Butter, or start over.
*Very important to have batter room temperature, for two reasons.
2. If using a Pyrex pie plate, you could (I did once about 30 years ago) crack the pie plate.
Take the Hot skillet out of the oven, and pour the batter into it. Quickly put the skillet back and turn the oven temperature down to 425 degrees. Do Not Open the oven door for 12 minutes.
In the mean time slice a lemon into wedges, have Fresh Berries and Maple syrup. And Powdered sugar ready to Dust, and Serve. As, soon as the Dutch Baby comes out, slide it out onto a plate Be careful Hot butter. Squeeze a lemon wedge on your Baby add Fruit, syrup, and Dust.
– Chef Jerrieann Taylor