Dutch Baby with Berry Compote

  • Yield : 4 to 6 servings
  • Cook Time : 30m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Tortilla with Chorizo

  • Peanut Butter Banana Bread

  • Snowman Pancakes with Bacon Scarves

  • Easy Breakfast Skillet

  • Marc Murphy’s French Toast


  • 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


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!

Recipe Type: Tags: , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *