Mixed Berry Dutch Baby

• 3 large eggs
• 1 each lemon zest from one lemon
• 13 cup sugar
• 1 pinch salt
• 23 cup flour, all-purpose
• 23 cup milk
• 1 cup blackberries fresh
• 1 cup raspberries fresh
• 2 tablespoons butter, unsalted

1. Preheat oven to 425 degrees F.
2. Heat 10-inch (25-cm) cast-iron or oven-proof skillet over medium heat.
3. In medium bowl, whisk eggs, zest, sugar and salt.
4. Add the flour and the milk.
5. Whisk until smooth.
6. Add blackberries and raspberries and gently stir.
7. Melt butter in skillet.
8. Add the batter, spreading the fruit evenly.
9. Bake on the center rack in the oven for 18 to 22 minutes, until edges are browned and puffed and centre is lightly browned in spots.
10. Let cool slightly; cut in wedges.
11. Serve hot at room temperature or cold.

eggs, lemon zest, sugar, salt, flour, milk, blackberries fresh, butter

Taken from recipeland.com/recipe/v/mixed-berry-dutch-baby-50686 (may not work)