One night I was searching for a super easy recipe to make the next morning for a romantic breakfast in bed. I stumbled across a video on Food Network for a “Dutch Baby.” It was an extremely simple breakfast that looked extravagant and was easier to make than a pancake! It only used a blender and a cast iron skillet. I had recently bought a set of cast iron pans from the local store and wanted to test one out.

For this simple recipe you preheat the oven, put in the cast iron, and dump all the ingredients in the blender. Then pour it in the pan. It is perfect to whip up quick and serve hot. I left the Dutch Baby in one piece, dusted with powdered sugar and filled with fresh fruit.  This would also be delicious with chocolate syrup, strawberries, and whip cream. How romantic you are trying to make this?!  😉 Enjoy!

Ingredients:

• 4 tablespoons unsalted butter
• 3 large eggs
• 3/4 cup milk
• 3/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla

For serving: options

• Butter
• Lemon
• Powered sugar

Directions

Preheat oven to 425 degrees.

Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. (I put the butter in the cast iron pan without a lid) Then place in the hot oven.

Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven (cast iron skillet) and swirl butter to coat pan.

Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned.

Remove from oven and cut into wedges and place on serving plates. (I left it whole and used lemon and powdered sugar. Because I was going to put fruit inside)

Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar.

Serve immediately.