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–+ servings
Blueberry Swirled Dutch Baby with Raspberry Cream

Blueberry Swirled Dutch Baby with Raspberry Cream

A vanilla Dutch Baby, swirled with blueberries, and topped with raspberry creme fraiche.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine German
Servings 4

Equipment

  • large cast iron skillet
  • Food processor

Ingredients
  

  • 4 tbsp. melted butter
  • 4 eggs
  • ¾ cup whole milk
  • 1 tsp. vanilla extract
  • 2 tbsp. brown sugar
  • ½ tsp. kosher salt
  • ¾ cup all purpose flour (90g)
  • 2 cups blueberries
  • ¼ cup powdered sugar
  • 1 cup raspberries
  • ½ cup creme fraiche
  • 1 tsp. honey

Instructions
 

  • Preheat the oven to 425°.
  • While the oven heats, in a large mixing bowl beat together the eggs, vanilla, milk, sugar, salt and flour. Then stir in 2 tablespoons of the melted butter.
  • In a food processor, puree the half the blueberries.
  • When the oven reaches 425°, brush a cast iron pan with the rest of the butter and put it in the oven for a couple of minutes. Take the pan out of the oven, and fill it up with batter. Then swirl in the blueberry puree. Bake for 25 minutes.
  • While the Dutch Baby bakes, make the raspberry creme fraiche. Puree the raspberries in the food processor and then mix them with the creme fraiche and the honey.
  • When the Dutch Baby is done, sprinkle it with the second cup of blueberries and the powdered sugar, and serve it drizzled with the raspberry creme fraiche.
Keyword Blueberry, Dutch Baby, pancakes
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