Dutch Baby

Taken from this recipe.

Ingredients
3 large eggs, at room temperature
½ cup all-purpose flour (62 grams)
½ cup whole milk, at room temperature
2 tablespoons sugar
¼ teaspoon salt
Pinch nutmeg
2 tablespoons unsalted butter
Powdered sugar, for dusting

Instructions

1. Preheat the oven to 425°F. Place dutch oven inside it and let the pan preheat for at least 5 minutes.
2. In a blender, place the eggs, flour, milk, sugar, salt, and nutmeg. Blend until smooth. Note: I didn’t want to bother with my blender so I just used my mixer and that seemed fine. Just make sure you add the wet ingredients first, otherwise the flour clumps at the bottom.
3. Carefully remove the hot skillet from the oven and add the butter. Swirl to coat the bottom and sides of the pan, then pour in the batter. Return the pan to the oven and bake for 13 to 16 minutes, or until the edges are puffed and golden brown and the center is set.
4. Remove from the oven and use a spatula to remove the Dutch baby from the pan. Transfer to a serving dish and dust with powdered sugar.

I also tried making a savory version of this, which went well. Here are the differences:

• For the batter, remove the sugar, use 1/2 tsp salt (instead of 1/4), add 1/4 tsp black pepper, and add whatever herbs you want. I did 1 tablespoon of Herbes de Provence, but next time I’d do 1/2 tablesploon.
• After melting the butter in the dutch oven, add 1-2 tsp of miced garlic. Put it back in the oven for 30 seconds, and then stir right away so the garlic doesn’t brown. Do this all before adding the batter.
• After adding the batter, sprinkle the top with 1/3 cup Parmesan cheese.
• It may need to cook a hint longer, not that clear to me.
• Sprinkle some Parmesan cheese on top when serving. It may also go well topped with arugala and lemon juice, something acidic to balance it out.