Cranberry Dutch Baby
"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!"
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Ingredients1 h servings 392
Original recipe yields 6 servings (1 9-inch Dutch baby)
- 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.
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- Cook's Note:
- Both fresh and frozen cranberries work in this. Or just use pre-made cranberry sauce!
- Editor's Note:
- Nutrition data for this recipe includes the full amount of cranberry sauce. Reserve the remaining cranberry sauce for another use.
Per Serving: 392 calories; 16.1 60.1 4.5 100 283 Full nutrition
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