Since Valentine's Day falls on a Saturday this year, we jumped at the chance to prepare a romantic breakfast rather than a long and drawn out dinner. For inspiration, we reached out to the sweets maven herself, Rebekah Peppler, author of HONEY. She had the perfect suggestion for our morning meal. "Honestly, I suck at Valentine’s Day. I'm all for cheap take-out and a stellar bottle of wine and calling it a win. That’s why the Dutch baby is the only recipe in Honey that has a chance of being made on Valentine’s Day in my house. It’s ridiculously easy to prepare, yet manages to be crazy impressive. Basically, you toss everything in the blender, throw it in the oven and 18 to 22 minutes later you’ve got a puffed, golden, sexy little skillet to share. (Plus, if you’re making it for breakfast that means Valentine’s is over by early afternoon and I can eat all the neon-orange sesame chicken I want.)" Following Rebekah's lead, we're sharing the recipe for this "sexy skillet," as a little pre-Valentine's Day treat! If you end up making it this weekend, let us know by tagging us on Instagram, Twitter or Facebook.
Love and kisses,
Team Short Stack
Dutch Baby with Chamomile Honey
1 tablespoon dried chamomile,
½ cup acacia honey
3 large eggs
½ cup all-purpose flour
½ cup whole milk
¾ teaspoon pure vanilla extract
¼ teaspoon kosher salt
2 tablespoons unsalted butter
1 cup raspberries, rinsed and dried
½ lemon (optional)
Make the chamomile honey: Place the chamomile in the bottom of a clean glass jar and add the honey. Stir the mixture with a clean spoon. Cover tightly and set aside at room temperature for at least 4 days and up to 1 month.
Preheat the oven to 425°. In a blender, combine the eggs, flour, milk, vanilla and salt and blend until frothy, about 1 minute.
Set a 10-inch cast-iron skillet over medium heat and add the butter. Heat, tilting the pan to coat it evenly, until the butter is melted and bubbling. Add the raspberries to the skillet and pour the batter on top; immediately transfer the skillet to the oven. Bake until puffed and golden around the edges, 18 to 22 minutes.
Remove the Dutch baby from the oven and transfer it to a large plate. Drizzle with chamomile honey and the freshly squeezed juice of the lemon half, if desired. Cut into wedges and serve immediately.