Dutch baby

1. Place a rack in the center of the oven and preheat oven to 215-220 C.

2. Beat eggs with an electric beater or mixer on medium-high until pale and frothy, about 3 to 5 minutes . Beat in the milk, flour, zest, and salt. Beat until thoroughly combined. The batter will be very thin.

3. Place a 10-inch cast iron (or oven safe) skillet on the stovetop over medium heat or put it in the oven while it is heating. Take the skillet out of the oven and melt the butter. Immediately pour the batter into the pan. Immediately place the pan in the oven and bake for 18 to 22 minutes or until golden-brown and puffed (put the rack in the center of the oven or better put it a bit lower than the middle).

4. While the dutch baby bakes, cut the fruit and sprinkle with some icing sugar and add a bit of rum. Stir and let rest until ready to serve.

5. Remove the baked and puffed dutch baby from the oven and immediately sprinkle generously with icing sugar. Add the berries. Slice and serve. Dutch babies are best served just after it comes out of the oven.