Dutch Baby With Mixed Berry Compote Recipes

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DUTCH BABY WITH BANANA-BERRY COMPOTE



Dutch Baby with Banana-Berry Compote image

A family favorite for over a decade. I hope this recipe will make another family happy also!

Provided by cathyjo3

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 12

4 large eggs
1 cup whole milk
1 cup all-purpose flour
2 tablespoons white sugar
¼ teaspoon salt
2 tablespoons margarine
2 medium ripe bananas, cut into 1/2-inch pieces
1 cup sliced fresh strawberries, or more to taste
1 cup blueberries, or more to taste
1 tablespoon white sugar
1 tablespoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 380 calories, Carbohydrate 47.6 g, Cholesterol 128.1 mg, Fat 18.1 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 211.9 mg, Sugar 25.6 g

DUTCH BABY WITH BLUEBERRY-ORANGE COMPOTE



Dutch Baby with Blueberry-Orange Compote image

Provided by Ayesha Curry

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
3 large eggs, at room temperature
1 cup plus 1 tablespoon milk
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Pinch fine salt
2 tablespoons unsalted butter
1 large navel orange
3 tablespoons granulated sugar
Pinch freshly grated nutmeg
2 cups blueberries
1 tablespoon unsalted butter
Confectioners' sugar, for dusting, optional

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.

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