Author Notes
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
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Ingredients
- Dutch Baby
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1 cup
Double steeped Earl Grey tea (two bags/portions of tea in one cup off-boiling water)
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1 cup
unsweetened almond milk
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2 cups
all purpose flour
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1 teaspoon
dried lavender flowers
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1 dash
nutmeg
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3/4 cup
butter, divided into 2 tablespoon pats
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1/2 teaspoon
vanilla extract
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12
large eggs
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1 pinch
salt
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1/2 teaspoon
meyer lemon zest
- Lavender Lemon Cream and Lemon Sugar
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1.5 cups
heavy cream
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3 teaspoons
meyer lemon zest, divided (1 teaspoon for cream, 2 for sugar)
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1 teaspoon
dried lavender flowers
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1/4 to 1/2 cups
granulated sugar for sweetened cream, to taste
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1 cup
sugar
Directions
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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.
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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.
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Return pans to oven, baking undisturbed for 15-18 minutes, until puffy and golden brown.
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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.
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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.
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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.
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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.
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Enjoy!
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