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Nutrition Facts
Serving Size 1 (175g) Recipe makes 6 servings
Calories 257
Calories from Fat 106		(41%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 76mg		3%
Potassium 231mg		6%
Total Carbohydrate 32.7g		10%
	Dietary Fiber 5.6g	22%
	Sugars 15.5g
Protein 6.7g		13%
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Mixed-Berry Dutch Baby

Recipe #397742 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Nov 3, 2009

"A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that’s also great for breakfast." Recipe from Food & Wine July 2009.

SERVES 6 (change servings and units)

Ingredients

3 large eggs
1/2 teaspoon finely grated lemon zest
1/3 cup sugar
1 pinch salt
2/3 cup all-purpose flour
2/3 cup milk
2 cups fresh raspberries
2 cups fresh blackberries
4 tablespoons unsalted butter
confectioners' sugar, for dusting

Directions

1
Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat.
2
In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined.
3
Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
4
Melt the butter in the skillet and add the batter, spreading the fruit evenly.
5
Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
6
Transfer the skillet to a trivet and dust the Dutch Baby with confectioners’ sugar.
7
Cut into wedges and serve with the remaining fresh berries.