Cast Iron Skillet Strawberry Lemon Dutch Baby
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.
PREP TIME
25 minutes
COOK TIME
16 minutes
INGREDIENTS
14
Serves: 4
Ingredients
Into the Blender:
- 0.75 cup0.75 cup0.75 cup All Purpose Flour
- 0.75 cup0.75 cup0.75 cup Whole Milk
- 3 whole3 whole3 whole Pastured Eggs, LARGE
- 3 Tbsp3 Tbsp3 Tbsp Maple Sugar
- 1 tsp1 tsp1 tsp Sea Salt
- 0.75 Tbsp0.75 Tbsp0.75 Tbsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Lemon zest, zest of half a lemon
- 3 Tbsp3 Tbsp3 Tbsp Salted Butter, softened, not melted
For the Pan:
- 2 Tbsp2 Tbsp2 Tbsp Salted Butter, softened, not melted
Immediately Top With:
- 1 cup1 cup1 cup Strawberries, chopped
- 1 tsp1 tsp1 tsp Lemon zest, zest of half a lemon
Get Ingredients with
Process
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!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Vegetarian| 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. | |
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One response to “Cast Iron Skillet Strawberry Lemon Dutch Baby”
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Looks delicious! Thank you for sharing!