Dutch Baby With Assorted Berries

Recipe Ingredients

1 cup	237ml	Milk
6		Eggs
1 teaspoon	5ml	Vanilla extract
1 cup	62g / 2.2oz	Flour
2 tablespoons	30ml	Granulated sugar
1/4 teaspoon	1.3ml	Salt
1/3 cup	65g / 2.3oz	Unsalted butter
12		Sausage links
1 cup	237ml	Whipping cream
1/4 cup	49g / 1.7oz	Powdered sugar - divided
3 cups	711ml	Assorted berries
		= (such as blackberries,
		Blueberries, raspberries)

Recipe Instructions

Heat the oven to 400 degrees. Place a well-seasoned heavy cast-iron skillet in the oven to heat.

Beat the milk, eggs and vanilla in a mixing bowl until thoroughly mixed. Add the flour, granulated sugar and the salt slowly and continue to beat until light and smooth.

Add the butter to the skillet and return it to the oven briefly, just until the butter has melted. Remove the skillet and quickly swirl the butter to coat the bottom and sides. Pour in the batter. Return the skillet to the oven and bake until golden brown, 18 to 20 minutes. Do not open the oven while the Dutch Baby is baking, as it may deflate.

Meanwhile, cook the sausages over medium heat until nicely browned and cooked through, 15 minutes.

Whip the cream in a small bowl and fold in 1 tablespoon of the powdered sugar. Set aside.

When the Dutch Baby is done, remove from the oven and fill the center cavity with the berries. Dust with the remaining powdered sugar, cut into wedges, and serve immediately (it will deflate as it stands). Pass the whipped cream as a garnish. Serve the sausages on the side.

This recipe yields 6 servings.

Each serving: 478 calories; 428 mg sodium; 282 mg cholesterol; 30 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 14 grams protein; 2.52 grams fiber.

Source:
The Los Angeles Times, 08-28-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.