Instructions

• Preheat the oven to 425°F. Place a 10-inch cast-iron skillet in the oven and let the skillet preheat for at least 5 minutes so it becomes very hot.
• While the skillet preheats, add to a blender: 3 large eggs (at room temperature), ½ cup all-purpose flour (spooned and leveled), ½ cup whole milk (at room temperature), 2 tablespoons cane sugar, ¼ teaspoon sea salt, and a pinch of nutmeg. Blend until the batter is completely smooth and free of lumps.
• Carefully remove the hot skillet from the oven using oven mitts. Add 2 tablespoons unsalted butter to the skillet and swirl the pan so the melted butter coats the bottom and sides.
• Pour the blended batter into the hot, butter-coated skillet (the butter may sizzle). Immediately return the skillet to the oven and bake for 13 to 16 minutes, until the edges are puffed and golden brown and the center is set.
• Remove the skillet from the oven. Use a spatula to loosen and lift the Dutch baby from the pan, then transfer it to a serving dish. Dust with powdered sugar and serve with fresh berries.