In the Kitchen: Dutch Baby

Remember when I told you about my new love, the cast iron skillet? Well, this has become one of my favorite recipes to whip up. It’s fast, simple, and delicious. (Kind of like a funnel cake, but better!) It makes for a perfect lazy weekend breakfast!


2 tablespoons of unsalted butter
4 large eggs
1/2 C flour
1/2 C half and half
pinch of salt
juice from one lemon
powdered sugar
fruit of your choice

Preheat your oven to 425 degrees. Put the butter in a large cast iron skillet and heat on low until the butter is melted. Once melted, use a pastry brush to coax it onto the sides of the skillet.

Then, mix together the eggs, flour, half and half, and salt.

Pour the egg mixture into the skillet. Bake in oven for 18-25 minutes, until it has puffed up and browned around the edges.

Splash on the lemon juice, sift powdered sugar all over, then top with fruit. (We used blackberries this time around!)

Serves 2 adults and 1 toddler. :)


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