CRANBERRY DUTCH BABY RECIPE BY TASTY
Here's what you need: leftover cranberry sauce, grated orange zest, grated lemon zest, maple syrup, fine sea salt, egg, whole milk, all purpose flour, fine sea salt, vanilla bean, unsalted butter, confectioners sugar, maple syrup
Provided by Chris Salicrup
Categories Breakfast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (225°C).
- In a small saucepan set over medium-low heat, add leftover cranberry sauce.
- Stir in the orange zest, lemon zest, and maple syrup.
- Season with a pinch of salt.
- Stir together and heat until warmed through.
- Remove the pan from the heat and set aside.
- In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
- Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
- Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
- Bake until puffed and golden around the edges, 18 to 22 minutes.
- Remove the Dutch baby from the oven and dust with Confectioners' sugar.
- Serve immediately with maple syrup, if desired.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams
DUTCH BABY WITH CRANBERRY-ORANGE COMPOTE
Provided by Amanda Freitag
Categories main-dish
Time 2h15m
Yield 4 pancakes plus 2 cups compote
Number Of Ingredients 13
Steps:
- For the compote: In a heavy saucepot, add half of the cranberries and the honey. Cook over medium-low heat until the cranberries have broken down, 5 to 7 minutes. Stir in the vanilla and the remaining cranberries; cook for another 2 minutes. Off the heat, fold in the orange segments. Let cool. Serve at room temperature.
- For the Dutch baby: Preheat the oven to 450 degrees F.
- In a mixing bowl, combine the eggs, milk, flour, shortening, sugar and salt. Whisk until the ingredients are thoroughly combined and the batter is smooth and creamy.
- Place an 8-inch cast-iron skillet in the oven for 8 minutes to get hot. Carefully remove the skillet from the oven and add 1 tablespoon of the butter, swirling to coat the pan evenly. Pour one-quarter of the batter into the hot pan and return to the oven. Bake until golden brown, 15 to 20 minutes. Serve with a 1/4 cup of the compote, and dust with powdered sugar. Repeat with the remaining butter and batter.
CHEF JOHN'S BLUEBERRY DUTCH BABY
You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 35m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g
DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
- Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
- Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.
DUTCH BABY WITH CRANBERRY ORANGE SYRUP
This recipe was found in the recent edition of USA Weekend, Dec 23-25, 2011, & we found it makes for a delicious breakfast! Actually it would be great anytime of the day! NOTE: the syrup takes less than 10 minutes to make, while each Dutch Baby takes about 22 minutes from start to finish. The preparation time is calculated for making the syrup plus 4 of the pancakes.
Provided by Sydney Mike
Categories Breakfast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F & position a rack in the middle position.
- Whisk milk, eggs, vanilla extract & salt in a medium bowl, the vigorously whisk in the flour until mostly smooth. Let stand a few minutes & whisk again until smooth.
- In a small saucepan, bring marmalade, cranberries & 1/3 cup water to a simmer over medium heat, then continue to simmer 3 or 4 minutes or until the mixture has a light syrup consistency. Cover & letset.
- Meanwhile, in a heavy-bottom 10-inch (preferably cast-iron) skillet, heat butter over medium heat until light golden brown, Then pour milk mixture into the skillet.
- Put the skillet into the oven & bake 15 to 17 minutes, or until puffed & golden.
- Without removing the Dutch Baby from the oven, sprinkle with the sugar & then turn the oven to broil, & broil several minutes more or until very puffy & golden brown.
- Serve immediately from the skillet & drizzle with the syrup.
Nutrition Facts : Calories 284.5, Fat 8.5, SaturatedFat 4.3, Cholesterol 138.2, Sodium 183.2, Carbohydrate 44.6, Fiber 1.1, Sugar 26.1, Protein 7.8
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