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Friday, August 2, 2013

lavender dutch babies









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1/3 cup lavender sugar
1 tablespoon of dried lavender
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces

Put 10″ skillet on middle rack of oven and preheat oven to 450ºF. Stir together sugar and zest in a small bowl. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin). Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Serve immediately, topped with lavender sugar.

3 comments:

cippy said...

So is it like a soufflé? Sounds like it the way you say it puffs and then deflates. The photos look wonderful. My mouth is watering just looking at them. :)

Sarah said...

I need to pull out my tin of lavender and start cooking. This is making me soooooo hungry!

Mary said...

Swoon-worthy! My yogurt is going to be so disappointing this morning :)