Cinnamon Spiced Dutch Baby with Cranberry Butter
Ingredients
The Dutch Baby
-
4
pcs
eggs
-
⅔
cup
whole milk
-
⅔
cup
Bob's Red Mill All-Purpose Flour
-
2
teaspoons
vanilla extract
-
1
tablespoon
hazelnut liquor (optional)
-
1 ½
teaspoons
ground cinnamon
-
¼
teaspoon
freshly ground nutmeg
-
½
teaspoon
kosher salt
-
4
tablespoons
butter
For Serving
-
whipped cream
-
maple syrup
Cranberry Butter
-
4
tablespoons
salted butter, at room temperature
-
¼
cup
leftover cranberry sauce
Instructions
- Preheat the oven to 450°F and place 2 tablespoons of butter in a cast iron skillet in the oven.
- Blend the eggs, milk, flour, vanilla, hazelnut liquor (if using), cinnamon, nutmeg, salt, and 2 tablespoons melted butter until smooth.
- Pour the batter into the hot skillet and bake for 20-25 minutes until puffed and browned.
- While baking, mix the cranberry butter by combining the butter and cranberry sauce in a bowl.
- Remove the Dutch Baby from the oven, top with cranberry butter, and add whipped cream and maple syrup before serving.
Nutrition Facts (estimated)
Servings
6
Calories
418
Total fat
24g
Total carbohydrates
36g
Total protein
8g
Sodium
320mg
Cholesterol
186mg
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