Dutch Baby with Berry Compote

2014-12-11
  • Yield : 4 to 6 servings
  • Cook Time : 30m
  • Ready In : 45m
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Ingredients

  • 1/2 pint raspberries
  • 1/2 pint blueberries
  • 1/2 cup sugar
  • 1 cinnamon stick
  • Zest and juice of 1/2 lemon
  • 6 to 7 strawberries, sliced
  • 2 tablespoons sugar
  • 1/2 teaspoon orange zest
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 3 tablespoons unsalted butter, melted, plus 1 tablespoon cold for the pans
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Pinch salt
  • Whipped cream, for serving
  • 1 tablespoon fresh mint leaves, sliced into thin ribbons, for serving
  • 1 tablespoon shaved bittersweet chocolate, for serving

Method

Step 1

For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm.

Step 2

For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve.

Step 3

For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.

Step 4

Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK.

Step 5

Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes.

Step 6

Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!

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