Dutch babies are quite possibly the number one baked item in our kitchen and without question the most requested recipe that we serve. So much so that we have the entire recipe memorized and could without question whip one up in our sleep. Why oh why has it taken us this long to get them on our blog? Your guess is as good as ours. But what we do know about these babies (pun intended) is they come together with minimal prep and almost always with staples you already have in your kitchen! Frozen berries, seasonal fruit, trusted granny smith apples, a jar of jam [ homemade or store bought! ] all translate to the most decadent breakfast dish that will leave you, your family and/or your lucky houseguests wanting more.
Before we dive in, we have to make sure to point out that the recipe for the dutch baby batter came straight from Epicurious. We personally prefer to omit the compote as we feel the final product gets more than enough flavor from the fruit. Though we change out the flavors of this dish depending on what fruit we use that morning, we have to give credit where credit is due and thank Epicurious for creating a recipe that has wow’ed dozens if not hundreds of our guests!
Alright...let’s get to baking!
INGREDIENTS NEEDED:
4 tbsp butter, divided
3/4 cup flour
3 tbsp sugar, divided
1 tsp vanilla extract
1/4 tsp kosher salt
3/4 cup milk
4 eggs
fruit of choice
Preheat your oven to 425 degrees. Heat your cast iron over low heat and melt half of your butter. Once melted, add it to a bowl along with your flour, 1 tablespoon of sugar, vanilla extract [ we prefer homemade!! ], salt, milk and eggs. Blend everything with an immersion blender, move aside and let set for at least 10 minutes. In your skillet, add remaining butter + sugar and let brown together about 2-3 minutes. Once browned, add in your fruit and caramelize for roughly 5 minutes. (We aren’t particular on our measurements of the fruit...we like to use enough to crowd the bottom of the skillet as the fruit will reduce in size as it cooks. As we said above, frozen blueberries and/or raspberries, fresh blackberries, fresh [ Palisade! ] peaches, cinnamon apple and cinnamon pear are some of our favorite fruit options to use! If we happen to not have any fresh or frozen fruit in our kitchen, we always have a jar of locally grown and homemade raspberry jam in our fridge or freezer [ thank you, Paula! ] or some homemade lemon curd [ recipe coming soon! ], will omit the sugar/butter browning step and coat the bottom of our pan with some raspberry jam/lemon curd.)
After letting the batter set for 10 minutes, give it one last blitz with the immersion blender and pour over fruit in the skillet. Place skillet/s in preheated oven and bake for 20 minutes [ 15 minutes if you are using smaller individual skillets! ] Keep an eye on it the final 3-5 minutes as the sugar that coated the bottom of the skillet can burn quickly. Top with powdered sugar, serve with some maple syrup and enjoy!
Before too long we are certain that you too will have this recipe memorized and can throw this lovely breakfast together without thinking twice. When you make it, tag us on Instagram @mariposa_lodge...we would love to see your creations!
Insider tips:
+ If you let your milk and eggs come to room temperature, your dutch baby will be especially light and poofy!
+ We tend to switch it up from using individual 5” cast iron skillets, a 10” or even a 12” skillet! This recipe is incredibly forgiving depending on how many people you are serving and how you want to serve it, which is one of the many reasons we go back to this dish time and time again. You’ll find what skillet/s work best for you depending on the number of guests you are serving + what skillets you have in your collection!
Comments