Peach & Basil Dutch Baby

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 4 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 2 medium ripe peaches
• 1/4 cup packed fresh basil leaves
• 2 tbsp powdered sugar
• 2 tbsp honey
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F and place a 10-inch cast-iron skillet on the middle rack so it gets screaming hot while you mix the batter.
2. 2In a blender, combine the eggs, milk, flour, granulated sugar, vanilla, and salt; blend on high until completely smooth and frothy, about 30 seconds, then let the batter rest 5 minutes so the flour hydrates.
3. 3While the batter rests, pit and thinly slice the peaches into half-moons and tear the basil leaves into rustic pieces, reserving a few pretty leaves for garnish.
4. 4Carefully remove the hot skillet from the oven using thick mitts, add the butter, and swirl until it foams and smells nutty without browning.
5. 5Immediately pour the rested batter into the sizzling butter; it should set at the edges right away.
6. 6Scatter half the peach slices over the center of the batter, leaving a border so the edges can puff dramatically.
7. 7Return the skillet to the oven and bake 18–22 minutes until the Dutch baby is deeply golden, dramatically puffed at the rim, and set in the middle.
8. 8Remove from the oven; the puff will deflate slightly, which is expected. Shower with the remaining peaches, torn basil, lemon zest, a dusting of powdered sugar, and a drizzle of honey.
9. 9Slice into wedges at the table so guests can admire the steam and summer perfume, and serve at once while the edges are still crisp.