SEARCH

Cast Iron

Dutch Baby with Cranberry Orange Compote

by:
January  5, 2015
4
1 Ratings
Photo by James Ransom
  • Serves 5
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

Continue After Advertisement
Ingredients
  • For the Dutch baby:
  • 3 tablespoons butter
  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • For the compote:
  • 1 bag cranberries (8 ounces) fresh or frozen
  • 1 tablespoon minced orange zest
  • juice of one orange
  • 1/3 cup sugar
  • Pinch each of cinnamon and ground cloves
Directions
  1. 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.
  2. Remove pan from oven and pour in the egg mixture. Bake until puffy, 20 to 25 minutes.
  3. 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.
  4. Slice the Dutch baby and spoon the compote over. Gobble.
Tags:

See what other Food52ers are saying.

Recipe by: Kendra Vaculin

A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

More Great Recipes

Cranberry Curd Tart with Pomegranate

Bacon, Egg & Cheese Dutch Baby Pancake

Sweet & Savory Dutch Baby

White Cheddar Dutch Baby With Cranberries & Herbs

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

20 Reviews

Write a Review
BethA July 19, 2015
p.s. I used rice milk in place of milk due to avoiding lactose in my family. It still puffed up and browned fantastically.
BethA July 19, 2015
This was tasty, but it was thicker, so more along the lines of a frittata than pancake or crepe. It had an eggy flavor, which I liked, but my kids are not unanimously fond of. So, I will make this again, and I plan to try adding in --or sprinkling on --some scallions and other diced veggies to take advantage of its thickness and flavor.
Robert P. January 27, 2015
The food god has decreed that whole cranberries are only available during November and December and I really wanted to try the cranberry compote so, I used dried cranberries (craisins) and cooked them for a few minutes in a bit of water to rehydrate and it worked just great. Also I skipped the sugar which gave the mix a bit more tang.
Douglas B. January 25, 2015
I baked at a lower temp as I only have plastic handled pans. I shredded manchego and grape jam I made from a recipe from this website . A delish eggy bread
Eric S. January 18, 2015
I make a version of this using lemon zest, nutmeg, and vanilla. I also like to cook apple slices until soft before adding the batter, or tossing in a cup of fresh or thawed frozen berries before baking.
Coincidentally, the basic recipe seems to be what the English call Yorkshire Pudding.
Kat January 18, 2015
I saw a recipe for Yorkshire Pudding in the NYTimes and I was wondering if they were essentially the same!
sarah S. January 11, 2015
Made this today and it was SO good! Went faster than the chocolate bundt cake we made yesterday!
selena January 10, 2015
Made this for years, although my is for a large quantity. I have made it in my corning covered baker; using the lid during mid-cooking gets it to really puff up.
Gizem January 9, 2015
I've never even heard of this! So excited to try it - looks amazing.
placidplaid January 9, 2015
Is this serving for one person?
Deborah January 11, 2015
It says at top of the recipe that it serves 5 :)
Isabelle D. January 9, 2015
can you use a cast iron dutch oven if you do not have a skillet? or a non stick pan?
Kendra V. January 9, 2015
definitely cast iron --- for a pan make sure its got a bit of a lip so the thing puffs up right!
MathildaCooks January 9, 2015
This is the same recipe my mom and grandmother have made forever! It's an any day staple in our house and I introduced the recipe to countless roommates over the years who immediately adopted "eating babies for breakfast". My only recommendation is not to use duck eggs. We tried that once and it made a dense, flat and unsatisfying dutch baby. Cast iron is your best friend here and the recipe easily scales up or down to feed more or less people / or smaller or larger pans.
Mike R. January 11, 2015
My mom did a modified version of this recipe too. We used strawberry preserves and she cooked it in a Mexican clay casserole. The yolks were at the bottom, whipped whites at the top. Looked like a meringue pie.
Kat January 9, 2015
I'm going to try this tonight - have you ever tried buttermilk? No?
Kendra V. January 9, 2015
I havent but I imagine it would yield super fluffy results. Let me know!
Kat January 11, 2015
This morning = first Dutch Baby ever!

Thanks, Kendra for inspiring me to try this - I loved how it puffed like a souffle and then yielded the perfect dipped shell for the delish cranberries! Buttermilk gave it a nice tang:)
jcarson January 9, 2015
Can you use other types of of flours like whole
Wheat?
Kendra V. January 9, 2015
Certainly! I've used brown rice flour too and it worked just as well.