68 | SignatureMT
BLUEBERRY LEMON
DUTCH OVEN DUTCH BABY
(Yields: 6 servings)
• ¼ cup buer
• 4-5 eggs
• ¾ cups milk
• 2 teaspoons vanilla
• zest from one lemon
DIRECTIONS
1. Use a 12 inch (8 quart) Dutch oven.
2. In a large bowl, combine the eggs, milk, vanilla, and lemon zest (this can
be done ahead of time). W hen you're ready to cook, add the flour and salt
and whisk together until well blended.
3. Place coals directly under the Dutch oven. Add the buer and allow to
melt. Once melted, add the baer to the pot, cover, and add more coals to
the top of the oven.
4. Rotate the lid 1/4 turn every 5 minutes and allow the Dutch Baby to
cook until set, about 25 minutes. It should puff up all the way to the lid and
once the lid is removed it will fall. Remove from heat.
5. Cover with berries, powdered sugar, and a squeeze of lemon. Replace lid
and allow the berries to warm before serving. Cut into 6 slices and enjoy!
• 3/4 cups flour
• ¼ teaspoon salt
• 2 cups berries
• powdered sugar
• fresh lemon juice
