Preheat oven to 425 degrees. Cut up butter into small pieces,
and place in cast iron Dutch oven or skillet without the lid on.
Place Dutch oven in 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 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. 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.
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Hints for success- - Make sure oven is preheated to correct
temperature - Be very careful when taking the Dutch Oven out of
the oven, it is very hot and you could burn yourself. - When you
squeeze lemons over the wedges of Dutch Baby, strain though a
sieve to catch any seeds and pulp.
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