How do you make a Dutch baby with fruit?

Adding fresh fruit to a Dutch baby requires you to adjust the ratio slightly. Add a bit more flour (2 tablespoons for every 3 eggs) to account for the extra moisture from the fruit.

Why didn't my Dutch baby inflate?

The skillet must be very hot when adding the batter, and it's important the batter has a chance to rest before cooking. Be sure the oven is fully preheated.

Cranberry Dutch Baby - The Real Recipes

Description

This Cranberry Dutch Baby is one of my go-to recipes when hosting brunch. It's light and fluffy, with crispy edges, tangy bursts of fresh cranberries and just enough sweetness to tame those tart berries.

Ingredients

Units Scale

3 large eggs
3/4 cup plus 2 tbsp. all-purpose flour
3/4 cup whole milk
3 Tbsp. granulate sugar, divided
2 tsp. almond extract
1 pinch table salt
3 Tbsp. unsalted butter
1 cup fresh cranberries
powdered sugar, for serving

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Instructions

Place a large (10 to 12-inch) cast iron skillet in the oven and preheat to 450F. Be sure the skillet is in the oven for at least 10 minutes while it's heating.
While the oven heats, add eggs, flour, milk, 2 tablespoons sugar, almond extract and salt to the base of a blender. Blend on high for 10 seconds, scrape the edges, then blend until very smooth, another 10 seconds. Rest the batter on the counter for at least 10 minutes (while the oven heats) or up to 30 minutes.
Carefully remove the skillet from the oven and add the butter and cranberries. Stir briefly then return to the oven until the butter is fully melted, about 1 minute. Remove the skillet from the oven once more then carefully sprinkle with remaining 1 tablespoon sugar then pour in the batter. Shake the skillet gently then return to the oven; immediately reduce the oven temperature to 425F. Cook until the Dutch baby is golden brown and puffy, 20-25 minutes.
Remove skillet from oven and dust with powdered sugar. Serve immediately.

Notes

It's very important the skillet is super hot before adding the batter.
Be sure to allow the batter to rest for 10 minutes before cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days, but note the Dutch baby will no longer be crispy, light and fluffy.
Serve the Dutch baby with whipped cream, slivered almonds, maple syrup or jam.
You can add orange zest to the batter to further enhance the flavor.

Prep Time: 5 min.
Cook Time: 25 min.
Category: Breakfast/Brunch
Method: Baking
Cuisine: American