Dutch Baby With Cranberry Orange Compote – a delicious recipe with Dutch, butter, eggs, milk, flour, cranberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place butter in a 10-inch cast iron skillet and set it in a 425u00b0 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.
431
kcal
Calories
21
g
Fat
44
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: For the Dutch baby:, 3 tablespoons butter, 4 eggs, 1 cup milk, and more.
Yes, Dutch Baby With Cranberry Orange Compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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