Cast Iron

Dutch Baby with Cranberry Orange Compote

January  5, 2015
1 Rating
Photo by James Ransom
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

  • Serves 5
  • 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
In This Recipe
  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.

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