Dutch Baby with Berries and Fresh Currants
A cross between a pancake and a popover, a Dutch baby makes an impressive centerpiece for a brunch and takes to endless variations. Here we turn it into a festive holiday dish with the addition of colorful berries and fresh currants, which can be found at many farmers’ markets. Feel free to substitute the fruit in the recipe with whatever you have on hand. Pears or apples lightly sautéed in butter and sprinkled with brown sugar are another great option.
Ingredients:
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter
- 3/4 cup (4 oz./125 g) all-purpose flour
- 3 eggs
- 3/4 cup (6 fl. oz./180 ml) milk
- 1 tsp. vanilla extract
- 2 Tbs. granulated sugar
- 1/2 tsp. salt
- 1/2 cup (2 oz./60 g) fresh raspberries
- 1/2 cup (2 oz./60 g) fresh blackberries
- 1/2 cup (2 oz./60 g) fresh red currants
- Confectioners’ sugar for dusting
Directions:
Preheat an oven to 450°F (230°C).
Put the butter in an ovenproof 12-inch (30-cm) fry pan. Place in the oven for 5 minutes to melt the butter.
While the butter melts, combine the flour, eggs, milk, vanilla, sugar and salt in a blender. Blend on high until the mixture is thoroughly combined and no lumps remain, about 30 seconds, stopping the blender to scrape down the sides if needed.
Remove the pan from the oven and carefully pour the batter into the pan. Return the pan to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.
When the Dutch baby is cooked, remove from the oven. Scatter the berries and currants on top and dust generously with confectioners’ sugar. Serve immediately. Serves 4.
William Sonoma Test Kitchen
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