Cast Iron Skillet Strawberry Lemon Dutch Baby (Edit recipe)

I started with the Baking For Friends Dutch Baby, but wanted a more custard-like interior and a crispier exterior. With that I increased the butter, adding it to the batter and not just the pan. My recipe has close to double the butter, oops! I also decreased cook time so that the custard-like consistency didn't dry out. This is all preference, her original recipe is wonderful, we just edited it to better suit our needs. Finally, we love it with warmed strawberries that no longer have a fresh consistency, but more of a soft, sauce-like one. Oh, I always add more vanilla to almost all things...oops.

25 minutes

16 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	15 g
Carbohydrates:	29 g
Protein:	4 g
Cholesterol:	42 g
Sodium:	719 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by tashatindall

Serves: 4

Ingredients

Into the Blender:

0.75 cup All Purpose Flour
0.75 cup Whole Milk
3 whole Pastured Eggs, LARGE
3 Tbsp Maple Sugar
1 tsp Sea Salt
0.75 Tbsp Pure Vanilla Extract
1 tsp Lemon zest, zest of half a lemon
3 Tbsp Salted Butter, softened, not melted

For the Pan:

2 Tbsp Salted Butter, softened, not melted

Immediately Top With:

1 cup Strawberries, chopped
1 tsp Lemon zest, zest of half a lemon

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend all blender ingredients until smooth.
Leave to rest for 20 minutes to allow the flour to absorb as much liquid as possible. This will not only remove the flour-y taste, but also help with higher sides on your Dutch Baby.
Preheat oven to 425F with a 10-inch cast iron skillet inside.
Chop strawberries if you have not and allow to sit at room temperature.
After the 20 minute batter rest, carefully (with mitts) remove the skillet from the oven and place the 2 T. of butter inside coating the entirety of the pan with it and then allowing whats left to pool in the middle.
Pour batter into the butter pool.
Immediately place into the oven for 15-18 minutes. You'll want it to resemble above pictures for a more custard-like interior, which is my personal preference.
Once removed from oven, immediately top with your chopped strawberries and lemon zest so that they can warm through and lose a bit of structure.
Cut like a pie and serve after it has cooled for a few minutes, we prefer a bit of maple syrup atop ours!