| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces fresh raspberries
- 3 tablespoons sugar
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces
Instructions
- For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
- For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
- Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
- Serve the Dutch baby with the raspberry coulis.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 332 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 16 g |
| Protein | 10 g |
| Cholesterol | 167 mg |
| Sodium | 221 mg |
Reviews
We love this recipe so quick, easy and delicious.
Made this after watching Valerie make it on her show this morning. Came out perfectly!
This is the best Dutch Baby recipe out there. I have tried other recipes and no other compares. It is easy and comes out perfect every time. It is now part of my Sunday morning family routine.
Gals if you’re making a Dutch baby this is the recipe you want to follow. The high temperature creates that gorgeous presentation of the puff on the Dutch baby. Taste and texture are great. I’ve tried two other food networks recipes and I didn’t get the same results.
First time making and I followed the recipe to a tee Mine did not puff, though it was tasty. Should I have added baking soda or powder?
Great!
It was amazing! I followed it to the T. Slid right off the cast iron
Added 1 tbs sugar and 1 tsp pumpkin pie spice to batter…. Otherwise kept everything the same. Fantastic!!!! Whole house smells yummy and this had a crispy outside and tender inside…. Than you V!!
I grew up on these as did my six kids (I’m 82). We call them Pannakoekens and add powdered sugar, freshly squeezed lemon and lingonberry jam! Sooo good!
I have made Dutch Babies and Yorkshire Pudding for years, and this was a good, straightforward recipe. Perfect breakfast for Mother’s Day! Everything was easy to put together. I accidentally doubled the orange zest in the coulis, but it was still great! My wife suggested topping orange sherbet with the coulis. I think we’re going to making a run to the store later today!