BERRY COULIS WITH DUTCH PANCAKES
My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 24 filled pancakes.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract., In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels., Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS
Provided by Valerie Bertinelli
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
- For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
- Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
- Serve the Dutch baby with the raspberry coulis.
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
BLACKBERRY PANCAKES WITH BLACKBERRY COULIS AUX FRAMBOISES
I love this pancake for breakfast, especially when blackberries are in season and you can go out and pick them fresh off the vine. I use a ¼ cup-measuring cup and find it makes the perfect sized pancake. The variations with this recipe are endless so use your imagination because cooking should be fun. You can substitute crème de mûre for blackberry liquor or Mixed berries fruit juice for non alcohol version. If using raspberries use raspberry liquor or crème de cassis
Provided by Chef Lyle
Categories Breakfast
Time 34m
Yield 12-15 Pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pancake Directions.
- Mix everything up until just moistened and stir in ½ cup Fresh Blackberries start making pancakes!
- Drop aprox. 1/4 cup of batter onto hot lightly gressed griddle cook aprox 2 minutes or until sides appere done and you see air bubbles on top then flip and cook on other side to a golden brown.
- You can also use raspberries, blueberries, your favorite fruit or whatever you want.
- Coulis aux Framboises Directions.
- This is a basic Coulis recipe that I like to use in place of maple syrup.
- Combine berries, sugar, and liqueur in a small non-reactive saucepan, and bring to a simmer over medium heat. Let cook until syrupy and reduced by half, about 10 - 15 minutes.
- If you don't have an immersion blender (aka boat motor, stick blender) to purée in the saucepan you will have to transfer mixture to a blender or food processor, and purée until smooth.
- Strain through a fine mesh sieve, pushing on the mixture with a rubber spatula, and discard seeds.
- Drizzle on top of you buttered pancakes in place of syrup. If you have some left over, set aside to cool and refrigerate up to one week.
- This Coulis is also great over French Vanilla Ice Cream, Ice Box Cake, Chocolate Cake or many other dishes. Use your Imagination and Have Fun.
- Tips: * Granulated sugar can be used but I find it gives a grainer texture.You can make superfine sugar using your blender or food processor).
- * Most of the alcohol evaporates during the cooking process, but if you are concerned you can leave out the liquor and replace with a berry juice or just use maple syrup for the kids.
Nutrition Facts : Calories 702.1, Fat 19.4, SaturatedFat 3.8, Cholesterol 164.1, Sodium 659, Carbohydrate 116.8, Fiber 4.7, Sugar 66.5, Protein 16.5
RED BERRY COULIS
A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream
Provided by Cassie Best
Categories Dessert
Time 10m
Yield Makes about 200ml
Number Of Ingredients 3
Steps:
- Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.
Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber
MIXED BERRY COULIS
Adjust the amount of sugar based on the berries you are using and what you want the finished product to be served with. I listed the amount I use, but I prefer it on the not too sweet side. Fresh berries would also work, but I would decrease the sugar further.
Provided by Chandra M
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all but the lemon juice.
- Bring just to simmer and cook until berries are warm and sugar is dissolved.
- Transfer to a blender and puree until smooth.
- Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
- Press as much through as possible, leaving only the seeds behind.
- Stir in the lemon juice and adjust sweetness if desired with additional sugar.
- Can be refrigerated for up to 4 days in an airtight container.
Nutrition Facts : Calories 1.7, Sodium 194.7, Carbohydrate 0.6, Sugar 0.2
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