| Level: | Intermediate |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup all-purpose flour
- 3 large eggs, at room temperature
- 1 cup plus 1 tablespoon milk
- 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- Pinch fine salt
- 2 tablespoons unsalted butter
- 1 large navel orange
- 3 tablespoons granulated sugar
- Pinch freshly grated nutmeg
- 2 cups blueberries
- 1 tablespoon unsalted butter
- Confectioners’ sugar, for dusting, optional
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 289 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 7 g |
| Cholesterol | 113 mg |
| Sodium | 81 mg |
Reviews
I’ve tried many recipes that usually call for 1/4 of flour & milk per egg. I like the extra flour in this one, a little less eggy and more puff! Today I only had buttermilk, why not – I love buttermilk pancakes?! I used the same measurement of milk for the buttermilk and it turned out great- more flavor than regular milk! I made cinnamon apple & pears for the topping with fresh whipped cream. I’ve also made lemon curd with berries – whatever I have available. My daughter just drizzles hers with maple syrup. Use a cast iron skillet for more crust and put out onto a cooling rack so it doesn’t steam & turn soggy.
Can I use stoneware to bake this?
Easy and delicious, great for a brunch. I served the compote on the side. I’ve made it a few times and used lemon last time because I didn’t have an orange. The lemon was very good but the orange was the best.
So easy and yet so impressive! Perfect to serve guests. This time I didn’t have enough blueberries so I made a blueberry-strawberry compote.
Loved it! I used a lemon instead of on orange because that’s what I had. Next time will make a savory one!
Absolutely loved the compote!! I halved the recipe & used a 6 inch pan. It still baked 20-25 min. Spray whipped topping for a beautiful presentation
The Dutch baby it self is one of the best I’ve tried over the past few years of making them. It’s a bit denser with thicker bottom than the others because of the amount of flour. Others are lighter and eggy. The additional flour was great for us as we are not big egg fans and there was more to go around. I made my own berry compote recipe and pair it with lemon curd. Highly recommend adding lemon curd, it takes the breakfast to another level.
I tried out this recipe this morning and was slightly concerned there was no baking powder/soda as the old recipe I used had it in there. This recipe was soooo much better than my old one! We all loved it, it was gone in minutes lol I didn’t change anything, I’m making it again tomorrow with strawberries.
This is a keeper! Such a wonderful breakfast treat on my day off. I used fresh lemon juice and zest because I did not have an orange and I love the blueberry/lemon combo. The smell is superb!
Wonderful recipe. I followed the recipe, only substituting the orange zest and juice with orange mango juice, I didn’t have an orange. I also used a 10 inch cast iron skillet instead of 12 inches. Thank thank ❤️❤️