Dutch Baby Berry Base Recipes

MIXED-BERRY DUTCH BABY

Steps:

• Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat.
• In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined.
• Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
• Melt the butter in the skillet and add the batter, spreading the fruit evenly.
• Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
• Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar.
• Cut into wedges and serve with the remaining fresh berries.

BERRY DUTCH BABY (LOW-FAT)

Steps:

• Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven.
• Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
• Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan.
• Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned.
• While the cake is baking, mix the cinnamon and berries in a bowl.
• Spoon the berries onto the Dutch baby and sprinkle with powdered sugar.
• Serve hot.

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!