RECIPES

1 tbsp olive oil

1 tbsp canola oil 1 tbsp unsalted butter

To Serve

1 cup halved strawberries ¼ cup sugar

½ vanilla bean pod

1 cup whipping cream

MAKE BATTER AND PREPARE FRUIT

1. In jar of blender, combine flour, milk, eggs, sugar and salt, and process until smooth. Add lemon zest and set aside.

2. On barbecue with lid closed, heat 9" cast-iron pan on high for 15 minutes.

3. Quarter fresh stone fruit, toss with sugar and olive oil, and set aside.

COOK DUTCH BABY AND GRILL FRUIT

1. Working quickly, raise grill lid, slide pan to indirect heat (or, if using gas, reduce heat to low on one burner, and place pan over top, aiming for an overall temperature of about 425°F).

2. To pan add canola oil and butter, and swirl to melt. Pour in batter.

3. Place quartered fruit directly on grill over indirect heat and close lid. Avoid opening grill lid for the first 12 minutes. The Dutch baby is done when it’s puffed and golden on top, after cooking for

12 to 20 minutes in total. The fruit should soften and char a little, but don’t grill it so much that it collapses.

PREPARE GARNISHES AND SERVE

1. While Dutch baby is cooking, in small bowl, scrape vanilla bean seeds into sugar and rub together to combine. Reserve.

2. In separate bowl, toss strawberries with enough sugar to sweeten and, in another bowl, whip cream to soft peaks.

3. Garnish Dutch baby with grilled fruit and strawberries, whipped cream and generous sprinkling of vanilla sugar.