Gingerbread Dutch Baby With Poached Maple Pears And Creme Fraiche Recipes
DUTCH BABY
Provided by Ree Drummond : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes.
- Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds.
- Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes.
- Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.
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- In a small bowl, stir together sugar and cinnamon for the topping and set aside. If you’d like to top your Dutch Baby with cranberry sauce, jam, or maple syrup – have that set aside too.
- Place a 10-inch cast iron (or oven safe) skillet on the stovetop over medium heat. Melt the butter in the skillet. Set aside 2 tablespoons of the butter for the batter and leave the remaining butter to swirl around the hot pan.
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