Dutch Baby with Cranberry Orange Compote
Colorful, Flavorful and SO simple! Light and airy and slightly sweet with sweet tart Cranberry Orange Compote with the flavors of the season! This is a perfect easy holiday breakfast for hosting, or for a special family breakfast.
Ingredients
Dutch Baby
- 3 eggs
- ¾ cup All Purpose Flour
- ½ teaspoon Salt
- 3 tablespoon Sugar
- ¾ cup Whole Milk or Half and Half
- 1 lemon, zested
- ½ cup Confectioners Sugar
- 4 tablespoon Butter
Cranberry Orange Compote
- 2 cups Fresh Cranberries
- ½ cup Water
- 1 ½ cups Sugar
- 1 Orange, Juiced (or ½ cup store bought Orange Juice)
- 1 tablespoon Orange Zest
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
Instructions
Dutch Baby
- Preheat oven to 400°
- Combine Eggs, flour, milk, salt, sugar, lemon zest in a blender for about 1 minute or whisk by hand, until very smooth and free of lumps.
- Let the batter rest for 30 minutes at room temperature.
- After 20 minutes, put your cast iron skillet in the oven to heat.
- After the batter has finished resting, remove preheated pan from oven and place butter in the pan. If it sizzles and completely melts immediately, you are ready to add the batter. If it melts slowly, return the pan to the oven and set your timer for 2 minutes and pull pan from oven when butter is melted and bubbly. Be careful to watch it so it doesn't burn!
- Pour the batter in the pan over the butter. Immediately place pan back in the oven and let it bake for 20 minutes. Make sure you don't open the oven door while it is baking, but you can watch it grow through the oven door window. :)
- After 20 minutes, lower the temperature to 300° and let it bake for 5 more minutes until it is golden brown and poofy.
- Pull it from the oven and sprinkle with confectioners sugar.
- Slice and serve each slice with cranberry orange compote and garnish with mint if you'd like.
- Enjoy!
Cranberry Orange Compote
- Add all ingredients to saucepan and bring to a boil over medium high heat.
- Once it has come to a boil, reduce heat to medium and let simmer for 8-10 minutes until cranberries have burst and sauce has thickened slightly.
- Pull from heat and let it cool slightly before serving. Sauce will continue to thicken as it cools.
- Serve over Sliced Dutch Baby.
- Enjoy!
Notes
Notes:
- If you don't have a cast iron skillet, you can use a glass pie pan.
- Make sure you use room temperature ingredients and let the batter rest for 30 minutes. This helps make it super poofy.
- Feel free to top your dutch baby with lemon and powdered sugar, nutella and bananas, mixed berries, or it can also be a savory baby with mushroooms and swiss cheese, or caramelized onions and goat cheese. Have fun with toppings! :)
- Enjoy!
Nutrition
Calories: 694kcal | Carbohydrates: 132g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 158mg | Sodium: 450mg | Potassium: 288mg | Fiber: 4g | Sugar: 107g | Vitamin A: 720IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 2mg