Instructions

• Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it heats to get hot.
• In a blender, combine 3 large eggs, 3/4 cup milk, 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt.
• Blend the mixture for 10 seconds, scrape down the sides of the blender, then blend again until the batter is completely smooth.
• Let the batter rest at room temperature for at least 15 minutes.
• When the batter has rested and the oven is preheated, carefully remove the hot skillet from the oven using oven mitts and set it on a heatproof surface or trivet.
• Add 3 tablespoons butter to the hot skillet. Allow the butter to melt fully and swirl the skillet so the butter coats the bottom and sides.
• Quickly pour the rested batter into the hot, buttered skillet and immediately return the skillet to the oven.
• Bake for 15–20 minutes, until the Dutch baby is puffed and golden brown at the edges.
• Remove the skillet from the oven, transfer the Dutch baby to a serving plate or serve from the skillet, and dust with powdered sugar.
• Top with fresh berries, whipped cream, and drizzle honey or syrup as desired. Cut into slices and enjoy.