1. Weigh out 84 grams of soft white wheat berries and mill on the lowest setting (makes about 3/4 cup).
2. In a food processor, blender, or bowl, combine the fresh-milled flour, eggs, milk, sugar, salt, and pinch of nutmeg. Blend or whisk until smooth, about 30 seconds. Let the batter rest for 10 minutes (don’t skip this).
3. Preheat the oven to 400°F. Place a 10-inch skillet or oven-safe pan inside the oven while it heats, about 5 minutes.
4. Carefully remove the hot pan and add 2 tablespoons butter, swirling to coat as it melts.
5. Pour the batter into the hot pan and immediately return it to the preheated oven.
6. Bake for 15 minutes, until puffed and deeply golden around the edges.
7. Remove from the oven and serve right away—the Dutch baby will naturally deflate as it cools.

Storage

1. Leftovers can be stored in the fridge for 3-5 days and reheated gently in the oven or skillet, though the texture will be softer.