Berry Coulis With Dutch Pancakes Recipes

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BERRY COULIS WITH DUTCH PANCAKES



Berry Coulis with Dutch Pancakes image

My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h20m

Yield 24 filled pancakes.

Number Of Ingredients 15

1 cup frozen unsweetened strawberries
1 cup frozen unsweetened blueberries
1/2 cup frozen unsweetened blackberries
1/2 cup frozen unsweetened raspberries
3 tablespoons honey
1 teaspoon almond extract
PANCAKES:
3 large eggs
1-1/2 cups 2% milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
Sweetened whipped cream and maple syrup, optional

Steps:

  • In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract., In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels., Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS



Dutch Baby Pancake with Raspberry-Orange Coulis image

Provided by Valerie Bertinelli

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

12 ounces fresh raspberries
3 tablespoons sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
1/2 teaspoon orange zest
3 large eggs
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into 1/2-inch pieces

Steps:

  • For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
  • For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
  • Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
  • Serve the Dutch baby with the raspberry coulis.

BLENDED BERRY PANCAKES



Blended Berry Pancakes image

This is a great way to sneak in some extra fruit into your breakfast -- whether it be for yourself or for the kids! The strawberries add beautiful color to the pancakes and an extra sweetness. Also great if half a banana is added to the mix. And the topping options are endless! Serve alongside maple syrup, butter, fresh strawberries, blueberries, banana, etc., and enjoy! Brown sugar can be sprinkled on top of the completed pancakes to add a crunchy texture.

Provided by smerki

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 cup pancake mix
¾ cup water
10 whole frozen strawberries
½ cup frozen blueberries
1 teaspoon brown sugar, or to taste

Steps:

  • Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
  • Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
  • Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 31.5 g, Fat 0.8 g, Fiber 1.1 g, Protein 3.1 g, Sodium 486 mg, Sugar 4 g

BLUEBERRY DUTCH PANCAKES



Blueberry Dutch Pancakes image

To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Yield Makes 4 individual pancakes

Number Of Ingredients 9

4 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blueberries, plus more for topping
Confectioners' sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
  • Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.

BERRY COULIS



Berry Coulis image

This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 servings (about 1 cup)

Number Of Ingredients 4

12 ounces fresh raspberries, blackberries, blueberries or strawberries, or a mix (if using strawberries, hull and quarter them)
1/2 cup sugar
1 tablespoon fresh lemon juice
Pinch kosher salt

Steps:

  • Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
  • Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

EASY BLUEBERRY COULIS



Easy Blueberry Coulis image

Traditionally coulis is simmered in its own juices to thicken, but I wanted to speed up the process and went with cornstarch. The Grand Marnier® adds just a hint of orange flavor. This is great with cheesecake, drizzled over yogurt, or ice cream.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 cups frozen blueberries, thawed
2 tablespoons white sugar
1 teaspoon freshly squeezed lemon juice
1 lemon, zested
1 tablespoon water
½ tablespoon cornstarch
2 teaspoons brandy-based orange liqueur (such as Grand Marnier®)

Steps:

  • Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
  • Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
  • Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 36 g, Fat 1 g, Fiber 4.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 27.7 g

MIXED BERRY COULIS



Mixed Berry Coulis image

Adjust the amount of sugar based on the berries you are using and what you want the finished product to be served with. I listed the amount I use, but I prefer it on the not too sweet side. Fresh berries would also work, but I would decrease the sugar further.

Provided by Chandra M

Categories     < 15 Mins

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

12 ounces frozen mixed berries (or some combination of strawberries, blueberries, raspberries, blackberries)
1/4 cup water
4 tablespoons evaporated cane juice (sugar)
1/8 teaspoon salt
2 teaspoons lemon juice

Steps:

  • In a medium saucepan, combine all but the lemon juice.
  • Bring just to simmer and cook until berries are warm and sugar is dissolved.
  • Transfer to a blender and puree until smooth.
  • Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
  • Press as much through as possible, leaving only the seeds behind.
  • Stir in the lemon juice and adjust sweetness if desired with additional sugar.
  • Can be refrigerated for up to 4 days in an airtight container.

Nutrition Facts : Calories 1.7, Sodium 194.7, Carbohydrate 0.6, Sugar 0.2

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