Best 3 Dutch Baby With Berry Compote Recipes
Are you craving a delightful and versatile dish that can be enjoyed for breakfast, brunch, or even dessert? Look no further than the Dutch baby with berry compote! This culinary masterpiece combines a tender and fluffy pancake-like base with a vibrant and flavorful berry compote, creating a symphony of textures and flavors that will tantalize your taste buds. Join us on a culinary journey as we explore the best recipes for this delectable dish, guiding you through every step of the process to ensure a perfect result. Whether you prefer a classic berry compote or a more adventurous variation, we have you covered. So, gather your ingredients, preheat your oven, and let's embark on a delightful cooking adventure with the Dutch baby and berry compote!
Let's cook with our recipes!
DUTCH BABY WITH BANANA-BERRY COMPOTE
A family favorite for over a decade. I hope this recipe will make another family happy also!
Provided by cathyjo3
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
- Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
- Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
- Bake in the preheated oven until puffy and golden, about 15 minutes.
- Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.6 g, Cholesterol 128.1 mg, Fat 18.1 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 211.9 mg, Sugar 25.6 g
DUTCH BABY WITH BLUEBERRY-ORANGE COMPOTE
Steps:
- For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F.
- In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up.
- Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven.
- Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes.
- For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm.
- Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired.
DUTCH BABY WITH MIXED BERRY COMPOTE
Provided by Derek Campanile
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 475 F; In a blender mix flour milk, sugar, eggs vanilla extract and orange zest.
- Set aside and let sit for about 15 minutes. Preheat oven with a 8-10 inch skillet in the oven.
- When the oven is preheated, melt butter in the skillet; pour batter into skillet and place back in the oven; cook about 15-20 minutes.
- While the dutch baby is cooking, add strawberries, raspberries, blackberries, agave nectar, cinnamon and water into a pan on medium heat. Cook down, stirring occasionally for about 10 minutes, let cool for 5.
- When the dutch baby is ready, top with powdered, more berries, and compote. Enjoy!
Tips:
- Use a well-seasoned cast iron skillet for even cooking and a crispy crust.
- Preheat the skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
- Make sure the butter is melted and bubbling before adding the batter, this will help the edges rise.
- Pour the batter into the center of the skillet and quickly tilt it around to evenly coat the bottom.
- Bake the Dutch baby in a preheated oven at 425°F (220°C) for 15-20 minutes, or until the edges are golden brown and the center is set.
- Serve the Dutch baby immediately with your favorite toppings, such as fresh berries, whipped cream, or maple syrup.
- For the berry compote, use a variety of berries, such as strawberries, blueberries, raspberries, and blackberries.
- Simmer the berries in a saucepan with sugar, lemon juice, and a pinch of salt until the berries have softened and the juices have thickened.
- Let the compote cool slightly before serving over the Dutch baby.
Conclusion:
The Dutch baby is a delicious and versatile dish that can be enjoyed for breakfast, brunch, or dessert. It's easy to make and can be topped with a variety of ingredients to suit your taste. The berry compote is a perfect accompaniment to the Dutch baby, adding a sweet and tangy flavor. Whether you're a seasoned baker or a beginner, the Dutch baby is a recipe that you'll love. So next time you're looking for a special breakfast or brunch treat, give the Dutch baby a try. You won't be disappointed.
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