Dairy -Free Eggnog Dutch Baby
½ cup dairy-free Eggnog (I use this one from So Delicious)
½ sifted cup flour
a pinch of nutmeg
a pinch of salt
2 tablespoons dairy-free butter (I like Earth Balance)
2 tablespoons powdered sugar
Heat a 10 inch cast iron skillet in your oven on 425°F.
Whisk your eggs in a medium sized bowl until they are light and start to foam (about two minutes). Slowly stir in your milk, sifted flour, nutmeg and salt. When your skillet is heated, carefully take it out of the oven, and add your butter. Make sure to evenly melt it across the pan, and up the sides a bit.
Pour the batter into the skillet, and bake for about 12 minutes, until golden and puffy. Dust with your powdered sugar as soon as it comes out of the oven. Serve with fresh fruit, preserves, or a bit of apple butter.