Berrylicious Dutch Baby

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 6

    tablespoons unsalted butter, 4 tbsp. cut into pieces

  • 3

    cups fresh or thawed frozen mixed berries

  • 1/4

    cup plus 2 tbsp. sugar

  • 1 1/2

    teaspoons pure vanilla extract

  • 1/4

    teaspoon ground cinnamon

  • 3

    eggs,at room temperature

  • 2/3

    cup whole milk, at room temperature

  • 2/3

    cup flour

  • 1/4

    teaspoon salt

Directions

Preheat the oven to 450 degrees . In a large (10- to 12-inch) cast-iron skillet, heat 2 tbsp. butter over medium heat until hot and bubbling but not brown. Add the berries, 1/4 cup sugar and 1 tsp. vanilla. Cook, stirring, until the berries are slightly softened, about 2 minutes. Transfer the berries to a bowl. Wipe out the skillet and place it in the oven. In a small bowl, stir together the remaining 2 tbsp. sugar and the cinnamon. In a medium bowl, whisk the eggs until pale and frothy, about 1 minute. Whisk in the milk, flour, salt and remaining 1/2 tsp. vanilla until smooth, about 1 minute (the batter will be thin). Remove the skillet from the oven, add the remaining 4 tbsp. butter and swirl to coat the bottom of the pan. Pour in the batter and immediately return the skillet to the oven. Bake until puffed and golden-brown, 18 to 20 minutes. Top with the berries and sprinkle with the cinnamon- sugar. Serve immediately.

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