Dutch Baby with Lavender Sugar

I really love flavored sugars so whenever I have a vanilla bean, I’ve used up I never throw it away; instead I put in a Tupperware with a few C. of sugar. I did the same with some lavender a few weeks back, and boy, was it amazing.

1/3 C. sugar

1 T. of dried lavender

3 large eggs at room temperature 30 minutes

2/3 C. whole milk at room temperature

2/3 C. all-purpose flour

1/4 tsp. pure vanilla extract

1/8 tsp. cinnamon

1/8 tsp. grated nutmeg

1/8 tsp. salt

1/2 stick unsalted butter, cut into pieces

 

Put 10″ cast iron skillet on middle rack of oven and preheat oven to 450ºF. Stir together sugar and zest in a small bowl. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin). Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Serve immediately, topped with lavender sugar.