Dutch Baby Breakfast Pancake - Crème Fraîche for Breakfast - Day 30 of 30 #CremeFast

Dutch Baby Pancake | adapted from dashandbella.blogspot.com

Ingredients:

• 4 eggs
• 1 cup whole milk
• 1/4 cup crème fraîche
• 3/4 cup all-purpose flour
• pinch salt
• 1 teaspoon vanilla extract
• 3 tablespoons salted butter
• powdered sugar
• lemon
• maple syrup

Directions:

• Put an 8 or 9 inch cast iron pan (or ovenproof dish) into the oven. Preheat oven to 425°F. You want your pan to be very hot.
• In a food processor or a blender, blend the out of the eggs, milk, crème fraîche, flour, salt, and vanilla very well (30 seconds or so). If you mix it by hand, add the flour in a few batches and mix really well.
• Add butter to the hot pan in the oven.  The butter will brown very fast. When just melted, remove pan from the oven, quickly pour in the batter, and put the pan back in the oven. Resist the urge to open the oven. After a few minutes the pancake will start to climb up the sides of the pan and puff up in the middle. It's done when the edges start to turn brown and the batter is just set in the middle.
• Serve with powdered sugar, berries, maple syrup, and crème fraîche.