Mixed-Berry Dutch Baby
Recipe from
Food & Wine
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour, and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast.
Servings:
6 to 8 servings
Prep Time:
25 mins
Total Time:
35 mins
Ingredients
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3large eggssee savings
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1/2 teaspoonfinely grated lemon zestsee savings
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1/3 cupsugarsee savings
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saltsee savings
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2/3 cupall-purpose floursee savings
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2/3 cupmilksee savings
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2 cupsraspberriessee savings
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2 cupsblackberriessee savings
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4 tablespoonsunsalted buttersee savings
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Confectioners' sugar, for dustingsee savings
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Directions
1.
Preheat the oven to 425 degrees 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.
2.
Melt the butter in the skillet and add the batter, spreading the fruit evenly. 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. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries.
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