Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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!

Gallery

Read the full recipe after the video.

Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
6
Yield:
1 9-inch Dutch baby
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Five-Spice Butter:
Cranberry Sauce:
Batter:

Directions

Instructions Checklist
  • Mix butter, sugar, and five-spice together in a small bowl. Refrigerate until firm but spreadable.

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  • 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.

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.

Nutrition Facts

392 calories; protein 4.5g; carbohydrates 60.1g; fat 16.1g; cholesterol 99.6mg; sodium 282.6mg. Full Nutrition
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