Cranberry Orange Dutch Baby
Dec 01, 2014, Updated May 11, 2015
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This cranberry orange Dutch baby is the highlight of your holiday season eating. Full of tart fresh cranberries and zesty orange flavor. Say hello to delicious!
Breakfast is one of my favorite meals of the day but most of the time I’m too lazy to actually make breakfast. This means I make a lot of breakfast for dinner or breakfast for lunch. Until I made this recipe I had never made myself a Dutch baby before. Can you believe that?
I had seen them on various blogs and of course had seen them in magazines. I always imagined them being complicated or hard to make. Umm…nope.
Easy.
Like really easy.
All you have to do is throw some ingredients into a blender (I used my Vitamix) blend and let the mixture sit for about 30 minutes. Then throw it into a buttery cast iron skillet and bake.
Sweet baby J it’s heaven. It’s the perfect mix of crispy to spongy (does that sound too weird?) textures and needed zero sweetener on top but I still opted to throw on a little powdered sugar. I jazzed it up in the flavor department by adding a little orange zest and fresh cranberries. I love the natural tartness of fresh cranberries and it gave the dish the perfect balance of flavors.
I would end this post by telling you Art loved the dish but I ate it all before he got home. I couldn’t help myself. It’s seriously that good.
Cranberry Orange Dutch Baby
This cranberry orange Dutch baby is the highlight of your holiday season eating. Full of tart fresh cranberries and zesty orange flavor. Say hello to delicious!
Yield: 2-4 servings
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Ingredients:
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 2 tablespoons orange zest
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1/3 cup quartered fresh cranberries
- 1 small orange wedge, for topping
- Powdered sugar, for topping
Source: The Kitchn
Directions:
In a blender add eggs, milk, flour, orange zest, brown sugar and salt. Blend until combined and let sit for 30 minutes.
About 20 minutes into the resting time preheat your oven to 425 degrees.
Add melted butter to a 10 inch cast iron (or oven safe non-stick) skillet.
Pour in batter and and sprinkle the top with fresh cranberries.
Add into the preheated oven and bake for about 15 minutes until the sides are puffed up around the edges and golden brown. The center will should rise in little pockets as well.
Remove from the oven and squeeze the top with one small fresh orange wedge and top with a sprinkling of powdered sugar.
Note: You can top your Dutch baby with whatever toppings you desire. Maple syrup works as well.
Add me to the “I’ve never made one” camp. But on Sunday, you’ll have to switch me over to the other side because I’m planning to make this then. Love the flavors, can’t wait to try it.
Love these eggy?…eggie? Pancakes! Citrus is the perfect touch!
I’m pretty sure I would’ve eaten the whole thing, too – it sounds so delicious, I love the cranberry/orange combo. Plus, it’s just so darn pretty!
I remember when I first made a Dutch baby and thought it would be more difficult than it looked;)This is delightful with the addition of cranberries and orange!!
I’ve also never had a Dutch baby. I actually didn’t know what one was until this post. But now, how can I live without it!?
This is totally putting me in the mood to make a dutch baby now (also I hate the name, it sounds so wrong “I’m having a dutch baby for breakfast” I also feel the need to say it in the voice of the scottish dude from Austin Powers). Plus I still have cranberries at home!
Did you eat it right from the pan? Because I would have!
I’v never had a Dutch Baby either, but it’s been on my “to try” list for forever. This version looks so good. I love orange and cranberry!
This is sooo right up my alley. Love it!
I am wanting this so badly right now. That cranberry and orange sound so lovely in this!