orange cranberry dutch baby
Dutch babies are one of my favorite things to make for breakfast, although I admit, it's not frequent by any means. They're quick, easy, and you'll most likely have every ingredient already in your kitchen! I also have only ever used a cast iron skillet to make these but I've seen them made in Dutch ovens and other ovenware as well.
It's easy to add in different things to plain Dutch babies. Some of my favorites are peach with bourbon glaze or topped with strawberries. In the winter I prefer orange cranberry-keep reading for a quick and easy Christmas day breakfast.
- 2 eggs
- 1/2 c milk (whole milk if you prefer)
- 1/2 c flour
- orange zest
- pinch of salt
- 1 tsp brown sugar
- optional: splash of vanilla extract
- cranberries, halved (I use about 1/4 c, it's all about preference!)
- 3 tbsp butter, melted
- powdered sugar, for topping
- Preheat your oven to 425F.
- In your skillet, melt the butter then turn off heat.
- Using a blender, combine the first 6 ingredients. I use a KitchenAid hand blender and LOVE it, it's super versatile.
- Add cranberries.
- Let the mixture rest for about 15 minutes, then add mixture to skillet. Don't mix the butter in, it will push to the outside.
- Bake for 15-20 minutes, the Dutch baby will get fluffy and golden.
- When it has cooled slightly, sprinkle with powdered sugar.
Depending on your preference, you can also top with maple syrup.
What's your favorite Dutch baby recipe?