GIANT DUTCH BABY WITH FRUIT
The puffy baked pancakes known as Dutch babies are already eye-catching, but this large-format version made in a 9-inch -by-13-inch baking pan is especially impressive.
Provided by Adapted from
Yield 6
Number Of Ingredients 9
Steps:
- 1 Position a baking rack in the middle of the oven and preheat to 425 degrees
- 2 Place an empty 9-inch-by-13-inch pan on the rack while you prepare the batter
- 3 In a large bowl, whisk together the eggs and sugar for 30 seconds, until the sugar dissolves, then add the flour, milk, vanilla and salt, whisking to form a smooth, thin batter
- 4 Set aside for 20 minutes while the oven heats up
- 5 Carefully remove the hot pan from the oven and add the butter, swirling the pan until it melts and coats the bottom
- 6 Pour in the batter, sprinkle the fruit on top and bake for about 20 minutes, or until puffed and golden
- 7 The pancake will begin to deflate almost as soon as it comes out of the oven, but will largely retain its puffy edges
- 8 Dust the pancake with the confectioners' sugar and serve immediately
Nutrition Facts : Calories 167 calories, Fat 6 g, Carbohydrate 21 g, Cholesterol 104 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 123 mg, Sugar 7 g
BONNIE'S DUTCH BABY WITH FRESH FRUIT
Yummm, this Dutch baby is so easy and good. It's perfect for a lazy breakfast but fancy enough for a brunch. Your whole family will love this. If you've never had a Dutch baby before, it's basically a baked pancake that's topped with fruit and powdered sugar. Feel free to adjust the fruit to suit your taste or what's in season. A...
Provided by BonniE !
Categories Fruit Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- 1. PREHEAT OVEN Preheat the oven to 425 degrees. Place 3 tablespoons of butter in the 10-inch cast iron skillet to melt while it is preheating.
- 2. MIX INGREDIENTS Combine all the remaining ingredients in a small mixing bowl and whisk until well mixed.
- 3. With a potholder, take the cast iron skillet out of the oven (shut the door so you don't lose your heat) and pour the batter into it.
- 4. Return it to the oven to bake.
- 5. BAKE THE DUTCH BABY Bake the Dutch Baby in the oven for 15 minutes, watch it carefully as it browns so it doesn't burn. Here is what it looks like when it is baked.
- 6. FILL THE DUTCH BABY WITH FRUIT Fill with an assortment of fruit or berries. Squeeze the juice of one lemon over all fruit.
- 7. TO SERVE Dust generously with powdered sugar.
- 8. Slice in 6 pie-shaped slices to serve and top with a dollop of whipped cream. Enjoy!
- 9. The original recipe photograph by Bonnie
GIANT RAINBOW DUTCH BABIES
Steps:
- Preheat the oven to 450 degrees F.
- Divide the butter among four medium cast-iron skillets and place in the oven.
- In a large blender, combine the eggs, milk, flour, 2 tablespoons of the vanilla and 1/4 cup of the sugar. Blend until smooth, 30 to 60 seconds.
- Once the butter is melted and beginning to brown, carefully pull the skillets from the oven and evenly divide the batter among the skillets. Bake for 15 to 20 minutes, until bubbling and browned.
- Meanwhile, place the blackberries, raspberries and strawberries in separate saucepans. Juice 1/2 lemon into each pan. Add 1/4 cup of the sugar and 1 tablespoon vanilla to each pan. Cook over medium heat, stirring, for 8 to 10 minutes. Make sure you watch the berries so they don't burn. If you like, use a spoon or spatula to crush the raspberries and blackberries to more of a paste.
- Combine the cream, mascarpone, the remaining 1/4 cup sugar and 2 tablespoons vanilla in a stand mixer fitted with the whisk attachment. Whip for about 1 minute. Mix in food coloring until you reach the desired color.
- To assemble: Place a Dutch baby on a serving plate and spread with the blackberries. Add a second Dutch baby and the raspberries. Repeat with a third Dutch baby and the strawberries. Top with the final Dutch baby (cooled so as not to melt the topping) and spread with the whipped topping. Garnish heavily with the rainbow sprinkles and dust with confectioners' sugar.
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.
CLASSIC DUTCH BABY
The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
- Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
- Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.
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
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5/5 Total Time 35 minsAuthor Grace Parisi
- Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
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