3 tablespoons butter
2 eggs room temperature
1 egg white, room temperature
2/3 cup whole milk, room temperature
2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons flour
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Pinch of nutmeg
1/4 teaspoon kosher salt
Powdered sugar , lemon, cinnamon for topping (optional)
Preheat oven to 400 F degrees. Place cast iron skillet in oven and heat for at least 8 minutes
Melt 3 tablespoons butter in a saucepan or in microwave
In a blender, put the eggs, egg white, milk, 1 tablespoon melted butter, sugar, flour, vanilla, nutmeg, cinnamon and salt. Blend until the batter is smooth and creamy (about 30 seconds).
Carefully remove skillet from oven. Pour the remaining 2 tablespoons melted butter into the pan and swirl to coat the bottom.
Gently pour the batter into the hot skillet (beware of splatter). Return the skillet to the oven and bake for 20 minutes. Do not open the door or the pastry will fall.
Once the Dutch Baby is done baking, remove the skillet from the oven and use a spatula to remove the pastry from the skillet to a large plate. Cut into wedges.
Top with powdered sugar,, cinnamon or lemon.