Sunday, January 4, 2015

Raspberry Lemon Dutch Baby

Based on the original recipe here. Reduced sugar in the sauce since I don't like things too sweet. Used leftover sauce with plain yogurt.

  • 2 T unsalted butter
Batter ingredients
  • 4 eggs
  • 2/3 c flour
  • 2/3 c milk
  • 1/2 lemon zest
  • 1/2 t vanilla

Raspberry Topping

  • 1 c frozen raspberries
  • 1 t lemon juice (reduced from 2 t)
  • 1/2 lemon zest
  • 2 T sugar (reduced from 3-4 T)
  1. Place a 10-12 inch cast iron skillet in the oven and heat to 425F.
  2. With an immersion blender (or whatever you have), mix the batter ingredients until smooth and just combined, but not foamy.
  3. Take the cast iron pan out of the oven and add the butter. Once melted, add the batter and put back in the oven.
  4. Bake for 20 min, until the Dutch Baby is puffed and golden.
  5. Wile the Dutch Baby is baking, make the raspberry topping. In a small saucepan, combine all the ingredients and heat over medium heat, crushing the berries as desired. Cook until it begins to bubble and softened.
  6. Serve the Dutch Baby with the sauce and dollops of plain yogurt.