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Tuesday, May 19, 2015

nectarine dutch baby

we walked into the grocery store this weekend and we were greeted by a display of beautiful nectarines.  they look and smelled amazing so we just couldn't resist picking up a few.  i woke up on sunday morning thinking about those gorgeous nectarines sitting on our kitchen counter and i knew that i had to incorporate them into sunday morning breakfast.

this dutch baby is so light and tender and the fresh nectarine slices give it such a delicious flavor that tastes just like summer.  this is a super quick recipe to throw together.  just pour the batter into the hot skillet and let the oven do all of the work.  nice and easy for a sunday morning!

nectarine dutch baby
prep time: 5 minutes
baking time: 18-20 minutes
yields: one 10-inch dutch baby (2 large servings)
adapted from one vanilla bean

1/2 cup all-purpose flour
1 tablespoon granulated sugar
3/4 cup milk
2 eggs
1 teaspoon pure vanilla extract
1/2 tablespoon salted butter
1 small ripe nectarine

preheat your oven to 450 degrees F.  while your oven is preheating, place a 10-inch cast-iron skillet in the oven to warm it up.  in a bowl, combine the flour, sugar, milk, eggs, and vanilla.  beat with an electric hand mixer until frothy and no lumps remain.  remove the cast-iron skillet from the oven and place the butter in the skillet.  allow the warm skillet to melt the butter completely then evenly swirl the butter around the bottom and the sides of the skillet.  pour the batter into the skillet and place thin nectarine slices on top of the batter.  bake for 18-20 minutes until puffed and golden brown.  remove from the oven and serve warm, dusted with powdered sugar or with warm maple syrup.

love, laurie

1 comment:

ma pa camlet said...

That looks good. I have not had a good nectarine since the last farmers market I went to. Usually I make that with apples but nectarines are a nice change.