I’ve been interested in baking a Dutch Baby for years and never got around to making one. Haha! I thought it would be a lot harder than it was! The batter is so simple and comes together really easily! I don’t have room on my countertop or in my pantry for a blender so I used an immersion blender and it worked great. Easy cleanup and put away. 🙂 The custardy taste of the Dutch Baby went really with the Raspberry, Strawberry and Blueberry Compote!
Berry Compote Dutch Baby
Dutch Baby Batter
• 3 Large Eggs; room temp
• 1/2 C Flour (I used a Gluten Free blend)
• 2/3 C Whole Milk; room temp
• 1/4 tsp Salt
• 1/4 tsp Vanilla
• 1/4 tsp Cinnamon
• 1 Tbsp Butter; melted
• 1/4 C Strawberries (I only had frozen)
• 1/4 C Blueberries (again, frozen)
• 1/4 C Fresh Raspberries
• 1/2 C Sugar
• 1 Tsp Cornstarch
• 1 Tbsp Lemon Juice; cold
• 1 tsp Butter; melted
• 1/4 C Powdered Sugar
1. In saucepan or skillet over medium heat, add berries and sugar. Fold gently using spatula, making sure not to damage the berries. Allow to simmer for 15 minutes.
2. Meanwhile, preheat oven to 425 degrees and place 12” cast iron skillet on the middle rack. Allow the skillet to get really hot.
3. In large bowl or blender, combine Dutch Baby ingredients and blend (I used an immersion blender) until smooth. Scrape the sides with a spatula and blend a couple seconds longer to get rid of any clumps.
4. Remove skillet from oven and add melted butter. Using a basting brush, spread butter over the entire interior of the skillet. Place back in oven for 2 minutes.
5. Remove skillet once again and pour batter in. Immediately place back in the oven and bake for 20 minutes or until golden and puffy.
6. Brush melted butter over hot Dutch Baby and allow to cool for 3 minutes. Pour Berry Compote over top and dust with powdered sugar.