Breakfast Recipes
Dutch Baby
A Dutch Baby is perfect for brunches because it comes together faster than a pancake mix — and it’s far more elegant. All you have to do is whisk together a handful of ingredients, dump in the raspberries and blackberries, pour it all in a hot, buttered skillet, and slide it in the oven. Minutes later, you’ve got a giant, fluffy, golden Dutch Baby.
We love the texture of a Dutch Baby: it’s as light as a crêpe and has the soft, custardy interior of a popover. Here, the berries add some color and a sweet-tart foil for the egginess. The whole thing is a marvelous vehicle for powdered sugar.
Dutch Babies are a lovely morning treat. Because they come together so quickly, and they taste best hot, you’ll want to have the bacon, coffee, and mimosas ready to go — and everyone at the table — when they roll out of the oven.
Tip: We like this Dutch Baby for dessert too. A scoop of vanilla bean ice cream melting over the bright berries and warm pastry is nothing short of scrumptious.
Servings: 6 to 8
Ingredients
3 large eggs, room temperature
½ tsp finely grated lemon zest
⅓ cup sugar
Pinch of salt
⅔ cup all-purpose flour
⅔ cup milk, room temperature
2 cups raspberries, divided
2 cups blackberries, divided
4 Tbsp unsalted butter
Confectioners’ sugar, for dusting
Directions
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Preheat the oven to 425°.
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Heat a 10-inch cast-iron skillet over medium heat.
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In a medium bowl, whisk together the eggs, lemon zest, sugar, and salt until combined.
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Add the flour and milk and whisk until smooth.
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Add 1 cup each of the raspberries and blackberries.
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Melt the butter in the skillet and add the batter, spreading the fruit evenly.
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Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
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Transfer the skillet to a trivet and dust the Dutch Baby with confectioners’ sugar. Cut the Dutch Baby into wedges, and serve it with the remaining fresh berries.
Recipe source: Food & Wine