Dutch Baby With Berry Compote Recipes

DUTCH BABY WITH BANANA-BERRY COMPOTE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
• Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
• Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
• Bake in the preheated oven until puffy and golden, about 15 minutes.
• Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.

DUTCH BABY WITH BLUEBERRY-ORANGE COMPOTE

Steps:

• For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F.
• In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up.
• Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven.
• Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes.
• For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm.
• Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired.