Berries And Cream Dutch Baby Recipes

BERRIES AND CREAM DUTCH BABY

Steps:

• Heat oven to 400°F. Generously spray 9-inch glass pie plate with cooking spray.
• In 2-quart saucepan, heat water and butter to boiling. Add Bisquick™ mix; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
• With spoon, beat in eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides).
• Bake 20 to 25 minutes or until puffed, dry in center and deep golden brown.
• Meanwhile, in small bowl, beat cream cheese, whipping cream, lemon peel and powdered sugar with electric mixer on medium speed 1 to 2 minutes or until soft peaks form.
• Remove Dutch baby from oven. Immediately top with berries and cream cheese topping. Drizzle with honey. Serve immediately.

DUTCH BABY BERRY BASE

Steps:

• Preheat oven to 450F with a rack in the middle.
• Brush surface and sides of large skillet with oil.
• Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
• Combine flour, cornstarch, lemon zest, and salt in large bowl.
• Whisk eggs in another bowl until frothy and light, about 1 minute.
• Whisk milk, butter, and vanilla into eggs until incorporated.
• Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
• Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes.
• Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners' sugar.
• Slide onto cutting board or plate and cut into wedges.
• Serve with sweet whipped cream and/or berries. This could even be the base for a savory.