Wow your friends and family with quick and flavorful Dutch Baby with Seasonal Fresh Fruit. Great for breakfast, brunch or dessert, the beautiful presentation will elicit “oohhs and aahhs” from you dining companions.
Ingredients
- 4 large Eggs
- 1/2 cup whole Milk
- 2 Tbsp melted Butter
- 1 tsp Vanilla Extract
- 1/2 cup All-Purpose Flour
- ¼ tsp Kosher Salt
- 3 Tbsp Sugar
- Zest of 1 Lemon
- 2 Tbsp melted Butter (for the pan)
- 2 – 3 cups seasonal Fresh Fruit of choice
- Confectioners’ Sugar for dusting
- Maple Syrup
- Whipped Cream
Preparation
- Preheat oven to 425°F with oven rack in middle to lower third of oven (batter will need room to puff as it cooks). Place a 10-inch cast-iron skillet in oven while preheating.
- While oven and skillet are preheating, in a blender, combine eggs, milk, butter, flour, vanilla extract, salt, sugar and lemon zest. Blend until combined (about 40 seconds).
- When skillet is hot (about 15 minutes), remove from oven, add butter pieces, and swirl, until butter is completely melted and beginning to brown. Add fruit, stir, then move the fruit away from the outer edges of the pan, before adding the batter. Add the batter and make sure fruit remains evenly spread with about an inch margin around the edges. Bake in the center of the oven for about 20 minutes, until the edges are browned and puffed and the center is lightly browned.
- Transfer the skillet to a heat safe surface and dust the Dutch Baby with confectioners’ sugar. Cut into wedges and serve immediately with maple syrup and/or whipped cream.
Wine Pairing Guide
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