DUTCH BABY WITH BERRY COMPOTE
Provided by Anne Burrell
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
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!
DUTCH BABY PANCAKE WITH STRAWBERRY-ALMOND COMPOTE
Pannekoeken, or Dutch baked pancakes, are a treat in my husband's family. You can also try this recipe with vanilla extract, blueberries and lemon peel. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Time 35m
Yield 6 servings (3 cups topping).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly. , Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp., In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.
Nutrition Facts : Calories 252 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 245mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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