- 2 eggs
- 1 egg white
- 75 g flour
- 150 ml evaporated milk (e.g. Nestlé® Carnation® Evaporated Lowfat 2% Milk)
- 2 tbsp sugar
- ½ tsp lemon zest
- ½ tsp vanilla extract
- ¼ tsp salt
Place eggs and egg white, flour, evaporated milk, sugar, lemon peel, vanilla extract and salt in blender; cover. Blend until smooth. Scrape down sides and blend again if needed. Let mixture sit for approx. 10 min.
- ovenproof frying pan (25 cm/10 in.)
Meanwhile, place an ovenproof frying pan in oven and preheat to 220°C/425°F. Remove frying pan from oven.
Add butter to frying pan and swirl to coat all sides. Add batter to pan.
Bake for 15 – 20 min. at 220°C/425°F, or until puffed and golden. Edges should be deep golden brown and crisp.
- 200 g fresh berries (e.g. strawberries, blueberries, raspberries)
- ½ lemon (juice)
- confectioner's sugar
- maple syrup for serving
Slide Dutch baby onto serving platter or cutting board, or serve straight from pan, if desired. Top with fresh berries and sprinkle with lemon juice. Dust with confectioner's sugar and cut into wedges for serving. Serve warm with maple syrup.