Blueberry Dutch Baby
Ingredients: All-purpose flour, Salt, Vanilla extract, Large room temperature eggs, Room temperature milk · 30 min cook time · 218kcal · ~₩9,900
Ingredients
0.5cup All-purpose flour, 1pinch Salt, 0.5tsp Vanilla extract, 3ea Large room temperature eggs, 0.75cup Room temperature milk, 3tbsp Clarified butter, 1handful Fresh blueberries, 0.5ea Fresh lemon, 2tbsp Powdered sugar, 2tbsp Maple syrup
Instructions
1. Add all-purpose flour, a pinch of salt, and vanilla extract into a blender.
2. Add three large room temperature eggs and room temperature milk to the blender.
3. Blend on high speed for about a minute until completely smooth. If you don't have a high-powered blender, blend for a couple of minutes.
4. Place a 9 or 10-inch cast iron skillet over high heat. Pour 3 tablespoons of clarified butter into the skillet.
5. Use a pastry brush to grease the sides of the skillet with the melted butter.
6. Wait until the butter just starts to smoke, then quickly and carefully pour the batter into the center of the skillet.
7. Add a handful of fresh blueberries (or any other fresh berries) to the batter in the skillet.
8. Turn off the heat and quickly transfer the skillet to the center of a 425°F (218°C) preheated oven. Bake for 20 to 25 minutes, or until beautifully browned and provocatively puffed.
9. As soon as it comes out of the oven, brush the top with more melted butter.
10. Squeeze a little fresh lemon juice over the top. This helps with the deflation and adds flavor.
11. Finish with a nice dusting of powdered sugar. There is no sugar in the batter, so this adds necessary sweetness.
12. Cut a piece of the Dutch baby and serve it on a plate.
13. Freshly dust with a little more powdered sugar and drizzle with maple syrup.
Source: Watch the original video