Dutch Baby with Strawberries and Pistachios

By KeyIngredient

Ingredients

• 1 qt. fresh strawberries
• 2 teaspoons powdered sugar
• 2 teaspoons grated lemon rind, divided
• 2 tablespoons fresh lemon juice
• Cooking spray
• 1 tablespoon cornstarch
• 10 tablespoons fat-free milk
• 2.25 ounce all-purpose flour (about 1/2 cup)
• 2 large eggs
• 1 large egg white
• 2 1/2 tablespoons butter, melted and divided
• 2 tablespoons shelled unsalted pistachios, crushed

Details

Servings 4

Preparation

Step 1

Step 1
Hull and quarter strawberries; place in a medium bowl. Add sugar, 1 teaspoon lemon rind, and juice; toss well. Set aside.

Step 2
Spray a 12-inch cast-iron skillet with cooking spray. Place in oven; preheat to 450°F.


Step 3
Combine cornstarch, milk, flour, eggs, egg white, remaining 1 teaspoon lemon rind, and 1 tablespoon butter in a blender; blend until smooth.

Step 4
Once oven is preheated, remove pan. Add remaining 11⁄2 tablespoon butter to pan; swirl to coat. Add batter to pan; place pan in oven. Bake at 450°F for 20 minutes or until batter is very puffed and deeply browned. Remove from oven. Top with strawberry mixture; sprinkle with nuts. Slice into quarters; serve immediately.