In other words, Matt and I are so happy to introduce you to our son, Teddy! And though it goes without saying, I'll say it anyway: he's the absolute BEST.
Dutch Baby via The Cast Iron Skillet Cookbook
makes 2 servings
2 tablespoons butter
2/3 cup all-purpose flour
2/3 cup whole milk
for the topping:
2 tablespoons butter, melted
juice of 1lemon (I recommend using a Meyer lemon if you've got one)
1/2 cup powdered sugar
Preheat the oven to 425F.
To prepare the Dutch baby, melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into the skillet with the melted butter.
Place the skillet in the oven and bake until the top puffs up and is light golden, about 25 minutes.
When the Dutch baby is done, drizzle the melted butter over the top, and then sprinkle with the lemon juice and dust with the powered sugar. Cut into 6 wedges and serve immediately.