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Author Notes: Pro tip: Make this compote to serve over pork tenderloin for dinner, and save the rest for a quick breakfast topper in the AM. Alternatively, make this as your birthday cake. No? Just me? Bye. —Kendra Vaculin
For the Dutch baby:
For the compote:
bag cranberries (8 ounces) fresh or frozen
tablespoon minced orange zest
juice of one orange
Pinch each of cinnamon and ground cloves
- Place butter in a 10-inch cast iron skillet and set it in a 425° F oven. While the butter melts, mix the eggs at high speed in a blender for one minute. With the blender still running, gradually add the milk, and then the flour, continuing to blend for 30 seconds after everything has been added.
- Remove pan from oven and pour in the egg mixture. Bake until puffy, 20 to 25 minutes.
- While baking, assemble compote (or heat it up from the fridge, since yesterday you ate it on pork. Just me? Okay, bye). Heat all of the ingredients in a 3- or 4-quart saucepan over medium heat until sauce thickens and some of the berries burst, about 10 to 15 minutes.
- Slice the Dutch baby and spoon the compote over. Gobble.
- This recipe is a Community Pick!