- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar (leave out for savory version)
- Pinch of ground nutmeg and/or cinnamon (leave out for savory version)
- 3-4 tablespoons butter
Topping ideas: Powdered sugar and lemon wedges (traditional); chopped fruit, syrup, honey or preserves; yogurt and nuts; bacon and cheddar; figs and gorgonzola; prosciutto and melon; mozzarella, tomatoes and basil; sauteed potatoes and onions; mushrooms, thyme and Parmesan; or use as a breakfast sandwich wrap for heavier toppings
Adjust to the middle oven rack. Put a well-seasoned 8-10-inch cast iron skillet in the oven (the smoother the surface the better) and preheat to 425°.
Blend the eggs, milk, flour, sugar and pinch of spices either with a whisk or food processor until smooth and slightly fluffy (3 minutes or less). Remove skillet and put butter in the hot skillet, twirling the pan until butter is completely melted and coats the bottom and sides of the pan (quickly, do not let it burn). Pour the batter in the skillet and place in the center of the oven. Bake 20 minutes, then adjust temperature to 300° and bake an additional 5 minutes. While baking, prepare toppings if desired.
Remove from oven, add toppings, slice (or tear), and serve. If you want warmed toppings, pull the Dutch baby from the oven just before it is done, sprinkle on the toppings, and put back in the oven for 1-5 minutes.