Ingredients
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3
-
1/2
-
1/3
-
1
-
2/3
-
2/3
-
2
-
2
-
4
-
-
-
-
-
-
Directions
Mixed-Berry Dutch Baby,”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 thats also great for breakfast.” Recipe from Food & Wine July 2009.,used all blackberries but am eager to make it again with part raspberries this summer. Blueberries would also be yummy I think. Thank you, JanuaryBride! Made for Name That Ingredient.,This dutch baby made for a great lunch JanuaryBride. I enjoyed it very much, I served it with just a little powdered sugar. The recipe was quick and easy to make, the baby puffed beautifully. Next I will be making it for dessert, serving it with vanilla bean ice cream and extra fruit as suggested, can’t wait. Thanks so much for sharing your recipe.
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Steps
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1
Done
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Preheat the Oven to 425 and Heat a 10-Inch Cast-Iron Skillet Over Moderate Heat. |
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2
Done
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in a Medium Bowl, Whisk the Eggs With the Finely Grated Lemon Zest, Sugar and Salt Until Combined. |
|
3
Done
|
Add the Flour and Milk and Whisk Until Smooth. Add 1 Cup Each of the Raspberries and Blackberries. |
|
4
Done
|
Melt the Butter in the Skillet and Add the Batter, Spreading the Fruit Evenly. |
|
5
Done
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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. |
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6
Done
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Transfer the Skillet to a Trivet and Dust the Dutch Baby With Confectioners Sugar. |
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7
Done
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Cut Into Wedges and Serve With the Remaining Fresh Berries. |
