Dutch Baby

• portions: 4 servings

Ingrédients

5 large eggs

1⅓ cups whole milk

1¼ cups (156 g) all-purpose flour

1 tsp. vanilla extract

¼ cup plus 3 Tbsp. pure maple syrup; plus more for serving (optional)

1¾ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided

3 Tbsp. unsalted butter

1 cup heavy cream

6 oz. fresh berries (such as raspberries, blackberries, blueberries, and/or halved strawberries; about 1½ cups)

Instructions

Place a rack in middle of oven; preheat to 425°. Blend 5 large eggs in a blender on medium-high speed until frothy, about 2 minutes. Add 1⅓ cups whole milk, 1¼ cups (156 g) all-purpose flour, 1 tsp. vanilla extract, ¼ cup pure maple syrup, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; blend on medium speed just until smooth and no dry pockets of flour remain, about 30 seconds. Set batter aside.

Place a 10" cast-iron skillet in preheated oven; heat 10 minutes. Remove pan from oven, add 3 Tbsp. unsalted butter, and swirl to evenly coat bottom and sides. Carefully pour in reserved batter and bake until dark golden brown and puffed, 25–30 minutes. (Do not open oven door before 20 minutes.) Let Dutch baby cool slightly.

Meanwhile, vigorously whisk 1 cup heavy cream, 3 Tbsp. pure maple syrup, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until soft peaks form, about 2 minutes.

Top Dutch baby with whipped cream and 6 oz. fresh berries (about 1½ cups); drizzle with syrup if desired.