Dutch Baby for Two

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Warning! Poor Pictures Ahead... Proceed with caution!

Dutch Baby-a show stopper breakfast! I make it in an 8" cast iron skillet and it's so fun to watch puff up.

It's a cross between a crepe and a pancake, and it puffs up huge in the oven and then deflates quickly upon taking it out of the oven. If you're sharing it with someone you want them in the room as you get it out of the oven for the "oo-ah" factor! (maybe peeking through the oven glass with you watching it bake.) Oh, and it tastes really good too! 
It's just not the most photogenic recipe... would be prettier with some strawberry sauce.

 

Dutch Baby for an 8" skillet
2 Tblsp butter (cut into two pieces)
2 eggs
1/2 C flour
1/2 C milk
Place cast iron skillet in oven and preheat oven to 450 degrees.
Mix eggs, flour and milk till smooth, I use my KA.
While mixing the above, carefully add butter to skillet, and watch until it's almost all melted. Bring skillet out of oven and swirl the butter all around and up the sides.
Pour in batter and return to oven.
Bake 18-25 minutes till puffy and golden brown. I set the timer for 20 minutes.
Remove from oven and sprinkle the juice of 1/4 lemon all over the top, sift on some powdered sugar and enjoy!
Variations: Some folks add vanilla and/or nutmeg to the batter. I've had this with a nice blueberry sauce, would be great with maple syrup, jam or any number of ways - have fun!