Sunday, March 1, 2015

Strawberry Dutch Baby with Lemon Curd


Give yourself TIME - this is not a whip up for breakfast and out the door. This is a plan ahead, leisurely, drink coffee and relax breakfast.

Ingredients for batter:
  • 3/4 c. all-purpose flour
  • 1 T. sugar
  • 1/4 tsp. fine sea salt
  • 3 large eggs
  • 3/4 c. whole milk (since I do not buy milk, I use the evaporated milk - 1:1 ratio)
  • 1 tsp. vanilla extract
  • 2 T. melted unsalted butter 
  • 1 c. fresh strawberries *see note
  • Powdered sugar for serving
Directions:
  1. In a large bowl, combine flour, sugar, and salt.
  2. In another bowl, whisk together eggs, milk, and vanilla.
  3. Gently whisk wet ingredients into dry ingredients until everything is blended (lumps are ok, it will sit)
  4. Cover and let stand at room temperature for 1 hour, or preferably chill in refrigerator 2-3 hours.
  5. Make lemon curd while you are waiting. It will need to be chilled before serving.
  6. About 20 minutes before end of resting time, preheat oven to 425 degrees. When oven is very hot, put in a 10" cast-iron skillet for 10 minutes to thoroughly preheat (I don't know where our 10" cast-iron is so I had to use our 12"). Working quickly, with all ingredients at hand, pull skillet out of oven with oven mitts and set on stovetop. Pour in melted butter (careful, it will splatter) and swirl pan. Whisk batter to smooth it out. Pour batter into skillet, scatter strawberries over the top, and return to oven.
  7. Bake until dutch baby is puffed up and golden brown around edges and set in center, about 15 minutes. Sift with powdered sugar. Top with lemon curd.



*Note - the original recipe calls for 1 cup fresh or frozen blueberries. You probably could use frozen strawberries too, just cut them.

MAKE AHEAD: lemon curd can be covered and chilled up to 2 weeks. Batter, covered and chilled, up to 3 hours.

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