CRANBERRY BABY RECIPES

CRANBERRY DUTCH BABY | ALLRECIPES

Cranberry Dutch Baby | Allrecipes image

If a crepe and a pancake had a baby, it'd be the Dutch baby, boasting crisp, chewy edges surrounding a custardy middle. Here we dress it up for the holidays by baking a homemade cranberry sauce into the batter and mixing Chinese five-spice into the butter that goes on top. And that, my friends, is how you do brunch in a time crunch!

Provided by Smart Cookie

Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 9-inch Dutch baby

Number Of Ingredients 15

Ingredients

¼ cup salted butter (such as Kerrygold®)
1 teaspoon superfine sugar
½ teaspoon Chinese five-spice powder
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup orange juice
1 cinnamon stick
½ cup whole milk
½ cup all-purpose flour
2 eggs
1?½ tablespoons white sugar
½ teaspoon salt
¼ teaspoon almond extract
3 tablespoons unsalted butter
1 tablespoon maple syrup, or to taste

Steps:

Mix butter, sugar, and five-spice together in a small bowl. Refrigerate until firm but spreadable.
Combine cranberries, sugar, orange juice, and cinnamon stick in a medium saucepan. Bring to a boil; reduce heat and simmer until berries burst and sauce has reduced, about 20 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Place a 9-inch cast iron skillet inside to heat up.
Remove cranberry sauce from heat, discard cinnamon stick, and let cool.
For the batter, combine milk, flour, eggs, sugar, salt, and almond extract in a blender. Blend until smooth and frothy, about 30 seconds.
Carefully remove the piping-hot cast iron pan from the oven. Immediately drop in unsalted butter. Dollop 1/4 cup cranberry sauce over the bottom and pour batter on top; do not stir.
Return to the oven and bake until center is puffed and edges are dark and crispy, about 20 minutes. Do not open the oven door.
Remove Dutch baby from the oven. Add a dollop or two of five-spice butter and drizzle maple syrup on top.

Nutrition Facts : Calories 392.1 calories, CarbohydrateContent 60.1 g, CholesterolContent 99.6 mg, FatContent 16.1 g, FiberContent 3.2 g, ProteinContent 4.5 g, SaturatedFatContent 9.4 g, SodiumContent 282.6 mg, SugarContent 45.9 g

CRANBERRY DUTCH BABY RECIPE BY TASTY

Cranberry Dutch Baby Recipe by Tasty image

Here's what you need: leftover cranberry sauce, grated orange zest, grated lemon zest, maple syrup, fine sea salt, egg, whole milk, all purpose flour, fine sea salt, vanilla bean, unsalted butter, confectioners sugar, maple syrup

Provided by Chris Salicrup

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup leftover cranberry sauce
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons maple syrup, more or less depending on the sweetness of your original cranberry sauce
fine sea salt
3 tablespoons egg, at room temperature
½ cup whole milk, room temperature
½ cup all purpose flour
½ teaspoon fine sea salt
1 vanilla bean, split and scraped
3 tablespoons unsalted butter
confectioners sugar
maple syrup, optional

Steps:

Preheat the oven to 425°F (225°C).
In a small saucepan set over medium-low heat, add leftover cranberry sauce.
Stir in the orange zest, lemon zest, and maple syrup.
Season with a pinch of salt.
Stir together and heat until warmed through.
Remove the pan from the heat and set aside.
In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
Bake until puffed and golden around the edges, 18 to 22 minutes.
Remove the Dutch baby from the oven and dust with Confectioners’ sugar.
Serve immediately with maple syrup, if desired.
Enjoy!

Nutrition Facts : Calories 197 calories, CarbohydrateContent 20 grams, FatContent 10 grams, FiberContent 0 grams, ProteinContent 4 grams, SugarContent 6 grams

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