Holiday Dutch Baby

Christmas is all about traditions.  My grandma from my dad's side is Japanese and migrated to America in her 20's with my grandpa, and my grandpa from my mom's side came to California from Minnesota and has strong Scandinavian roots.  My family celebrates Christmas Eve. with a traditional Scandinavian feast each year.  As a child it was just "Christmas Eve Dinner" but now that I'm older I see the generations of tradition in the food.  We have lefse, a Scandinavian potato flatbread/tortilla, Swedish meatballs, Lutefisk, a clear jelly-like fish, and of course the twice baked potato.  I realized that we don't carry on the tradition with breakfast and I thought this holiday Dutch-baby was a perfect place to start.

Holiday Dutch Baby
makes 1 7-inch dutch baby

Ingredients:
1 egg
1/4 c. milk, room temp.
1/4 c. flour
1 1/2 tbsp. butter, room temp.
1/2 tbsp. butter, for bottom of skillet
1/2 tsp. vanilla
1/8 tsp. salt

Topping:
1/2 pomegranate, seeded
1 ripe fuyu persimmon, julienned
1/2 apple, julienned
1/2 heavy cream, chilled, for whipped topping
lemon slices
powdered sugar for dusting

Directions:
1. Take your milk and egg out beforehand to bring to room temperature.  Preheat over to 350°F and place small cast iron skillet/baking dish in your oven to heat.
2. Measure out milk & flour- mix and set aside.
3. Whisk egg in a separate bowl for a few minutes until it is light, fluffy, and foamy.
4. Add flour, milk, butter, salt, vanilla to egg and beat together.
5. Remove skillet from oven and add your 1/2 tbsp. butter to it coating the bottom and sides of pan. Add your mixture to it and place in oven immediately after. Bake for about 8 minutes or until puffy golden brown.
 6. Whip your chilled heavy cream in a cold bowl until thick and forms peaks. Top dutch baby with whipped cream, pomegranate, julienned persimmons/apples and dust with powdered sugar. Squeeze lemon slices over right before eating.