A delicious dessert!

3 large eggs
2/3 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon Kosher salt
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup all-purpose flour
3 tablespoons unsalted butter
confectioners’ sugar (for dusting, to garnish)
1 pint strawberries (hulled, thinly sliced)
1/3 cup granulated sugar
2 tablespoons lemon juice

Preheat the oven to 425ºF.
In a large bowl add the eggs, milk, vanilla, salt, sugar, cinnamon and nutmeg and whisk to combine. Add the flour and whisk until smooth.
Heat a 10-inch cast iron skillet over medium-high heat and add the butter. Allow to melt and swirl to coat the pan. Add the batter and place the pan in the oven. Allow to bake for 20-25 minutes or until puffed and golden. Remove from the oven and once the Dutch baby has deflated, spoon macerated strawberries over the top. Dust with confectioners’ sugar and serve.
For the Macerated Strawberries: In a large bowl add the strawberries, sugar and lemon juice. Stir to combine and allow to sit for 30 minutes, letting the juices release and the strawberries soften.
Tip: Get creative! Top the Dutch baby with your favorite fruits or nuts!