I made this yesterday on a whim--the fragrant orange notes of meyer lemon combine with floral lavender and earl grey tea to make an ethereal weekend breakfast. I adorned it with lavender and lemon zest infused chantilly cream and lemon-sugar, but you can add simple powdered sugar and lemon slices. I zest three meyer lemons which should yield enough to infuse everything. I also think you could fancy this up by using olive oil instead of butter (or a combination), but there's already a lot of delicious aromatic flavor happening. I hope you enjoy as much as I did!! —affability
Double steeped Earl Grey tea (two bags/portions of tea in one cup off-boiling water)
unsweetened almond milk
all purpose flour
dried lavender flowers
butter, divided into 2 tablespoon pats
meyer lemon zest
Lavender Lemon Cream and Lemon Sugar
meyer lemon zest, divided (1 teaspoon for cream, 2 for sugar)
dried lavender flowers
1/4 to 1/2 cups
granulated sugar for sweetened cream, to taste
In This Recipe
Zest 3 meyer lemons, and cut zested lemons into wedges.
Heat oven to 425 degrees Fahrenheit. Break and whisk eggs in a large bowl. In a separate bowl, combine steeped tea, almond milk, and vanilla. Pour into eggs, then gradually add flour, salt, lavender, nutmeg, and 1/2 teaspoon lemon zest. Whisk batter until smooth.
Put a pat of butter into each 10 inch, well-seasoned cast iron skillet (I usually do these 4 at a time) you'll be using, and put each skillet into the oven for about 2 minutes, until butter melts. Remove, swirling to coat the sides. Pour 3/4 to 1 cup of batter into skillet, until batter reaches edges of the pan.
Return pans to oven, baking undisturbed for 15-18 minutes, until puffy and golden brown.
Meanwhile, whisk heavy cream with 1/4 to 1/2 cup sugar until soft peaks form. Fold in 1 teaspoon lavender flowers and 1 teaspoon lemon zest and reserve for serving.
Combine remaining lemon zest (I estimate 2 teaspoons but you may have more) with 1 cup granulated sugar. Squeeze with fingers to extract oil from the zest into the sugar.
When dutch babies are done, a light shake back and forth of the pan should be enough to dislodge. Remove to plate, and serve topped with cream and sugar, with lemon slices alongside.
Repeat baking as necessary (skillet will be still coated, but add another pat of butter each time) to finish using dutch baby batter--probably 2 to 4 more can be made.