Bonnies Dutch Baby With Fresh Fruit Recipes

FRUITED DUTCH BABY

Steps:

• Place butter in a 9-in. pie plate. Place in a 400° oven for 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, sugar and salt. Stir in eggs and milk until smooth. Pour into prepared pie plate. Bake for 15-20 minutes or until golden brown. , In a large bowl, combine strawberries and bananas. Using a slotted spoon, place fruit in center of pancake. Top with whipped cream if desired. Sprinkle with coconut. Serve immediately.

DUTCH BABY WITH BERRY COMPOTE

Steps:

• 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.
• 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.
• For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
• 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.
• 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.
• Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!

VANILLA DUTCH BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven.
• Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps.
• Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven.
• Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes.
• Dust with confectioners' sugar and slice into 8 wedges.

CHEF JOHN'S BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
• Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
• Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
• Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
• Cut in wedges to serve and drizzle with maple syrup.

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 BABIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
• Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.

BONNIE'S DUTCH BABY WITH FRESH FRUIT

Steps:

• PREHEAT OVEN Preheat the oven to 425 degrees. Place 3 tablespoons of butter in the 10-inch cast iron skillet to melt while it is preheating.
• MIX INGREDIENTS Combine all the remaining ingredients in a small mixing bowl and whisk until well mixed.
• With a potholder, take the cast iron skillet out of the oven (shut the door so you don't lose your heat) and pour the batter into it.
• Return it to the oven to bake.
• BAKE THE DUTCH BABY Bake the Dutch Baby in the oven for 15 minutes, watch it carefully as it browns so it doesn't burn. Here is what it looks like when it is baked.
• FILL THE DUTCH BABY WITH FRUIT Fill with an assortment of fruit or berries. Squeeze the juice of one lemon over all fruit.
• TO SERVE Dust generously with powdered sugar.
• Slice in 6 pie-shaped slices to serve and top with a dollop of whipped cream. Enjoy!
• The original recipe photograph by Bonnie