Dutch baby with lemon sugar

Flipping through my Aunt Isabella’s collection of cookbooks, which we always seem to do late at night, while sharing a bottle wine, I came upon this recipe. I love that it’s simple, perfect for a cozy breakfast at home, when you only have a few ingredients and just can’t bring yourself to leave the apartment. The result is somewhere in between a popover and a crepe, and it’s so delicious you have to do everything in your power not to eat the whole thing.

Dutch Baby with Lemon Sugar 

Ingredients:

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
1/2 stick unsalted butter, cut into pieces

Equipment: a 10-inch cast-iron skillet

Accompaniment: lemon wedges

Put skillet 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. Top with lemon sugar.

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