Ingredients:

  • 3 large eggs (room temperature)
  • 0.5 cup whole milk
  • 0.5 cup all-purpose flour
  • 0.25 tsp fine sea salt
  • 1 pinch nutmeg
  • 1 tsp honey
  • 2 tbsp unsalted butter
  • 1 wedge fresh lemon
  • 0.5 cup Greek yogurt
  • 1 cup fresh raspberries

Instructions:

  1. Place a 10-inch cast iron skillet on the center rack of the oven and preheat to 425°F (220°C).
  2. In a high-speed blender, combine eggs, milk, flour, salt, nutmeg, and honey.
  3. Blend on high speed until the batter is a smooth, aerated emulsion without any flour clumps.
  4. Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl until melted and starting to foam.
  5. Immediately pour the batter into the center of the skillet over the melted butter.
  6. Return the skillet to the oven and bake for 20 minutes until the Dutch baby is sky-high, golden brown, and crisp on the edges.
  7. Serve immediately topped with a squeeze of lemon, a dollop of Greek yogurt, and fresh raspberries.