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
minced orange zest
juice of one orange
Pinch each of cinnamon and ground cloves
In This Recipe
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.