Olallieberry Dutch Baby Recipe 465

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!

OLALLIEBERRY DUTCH BABY RECIPE - (4.6/5)

Steps:

• Preheat oven to 450°F and place rack in center of oven. Berries: Taste the berries for tartness. Add sugar, to taste, until the level of sweetness that you desire is achieved. (I use about 1 generous tablespoon). Allow the berries to macerate for just a few minutes. In a medium bowl, whisk together eggs, milk, flour and vanilla until smooth. Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread the berries, in the pan, and allow to cook for 1 minute or two, and remove from heat. Evenly pour the batter over the berries, and bake for 15 minutes or until mixture puffs up and turns golden brown around edges. Remove from oven and cut into four wedges. Sprinkle with lemon juice and serve with a sprinkling of powdered sugar.

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
• Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
• Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
• Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

DUTCH BABIES II

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

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.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately.

SAVORY DUTCH BABY

Steps:

• Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.