Cinnamon and Berry Dutch Baby
This Dutch baby is like a cross between a pancake and a crepe. It’s crispy on the bottom and edges and then soft and tender on top! I made it over the weekend for brunch. My husband and I finished it in a matter of minutes! It really didn’t last long. Watching it rise in the oven is the best part it just inflates and is so beautiful. Top it with anything sweet or savory and it will be delicious! Perfect for brunch, lunch or breakfast for dinner!!
Ingredients
- 4 tbsp. unsalted butter
- 4 eggs, room temp
- 2/3 cup whole milk, room temp
- 2/3 cup all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. salt
- powdered sugar, maple syrup and berries for garnish on top
Directions
Preheat the oven to 450 degrees F. Melt 2 tbsp. of the butter into a 10 inch cast iron skillet, and place in the oven for 5 minutes.
In a blender combine the eggs, milk, flour, salt, cinnamon and and other 2 tbsp. of melted butter. Blend on high for 30 seconds to one minute just until combined and everything is really smooth.
Remove the hot skillet from the oven and immediately pour the batter into the pan. Place it back into the oven and bake for 20-23 minutes. Do not open the oven door for the first 15 minutes or it will deflate!
Once it’s all puffed and golden remove from the oven and top with all the mixed berries, maple syrup, powdered sugar and a little more ground cinnamon. We like to eat it right out of the pan but you can do what you wish! Get creative with the toppings it’s so much fun!!
