Dutch Baby with Meyer Lemon and Honey

Instructions

1. Preheat the oven to 400°F. Place a 9- to 10-inch cast iron or non-stick (oven-safe) skillet on the center rack.
2. Remove the Meyer Lemon & Honey goat cheese from the fridge and set it on the counter to soften while you prep.
3. Place the sliced strawberries in a small pan on low heat, and slowly stir in the 1/3 cup of sugar. Stir occasionally for about 20 minutes, until the berries are softened and the juice has thickened slightly. Alternatively, you can toss the strawberries with the sugar and let them macerate slightly before using.
4. In a blender, add the eggs, warmed milk, flour, vanilla extract, 1 Tbsp granulated sugar, nutmeg, and salt. Blend well, pausing to scrape down the sides as needed, until smooth.
5. Carefully remove the skillet from the oven and add 3 Tbsp of butter. Allow the butter to melt and swirl it to coat the pan.
6. Give the blender a quick pulse, then carefully and slowly pour the batter into the hot skillet. Place it back in the oven.
7. Check the oven after about 20 minutes. When the Dutch baby has risen along the sides and is golden brown, remove it from the oven. You may need to add a couple of minutes depending on your oven.
8. Carefully remove the Dutch baby from the oven. Spread the softened Meyer Lemon & Honey goat cheese over the warm Dutch baby. Top with strawberries and powdered sugar and serve!