Dutch Baby With Cranberry-Orange Syrup – a delicious recipe with milk, eggs, vanilla, salt, flour, orange marmalade. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Move rack to the middle position in oven and pre-heat oven to 425 degrees.
2
Whisk milk, vanilla, eggs and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps.
3
Let stand for a few minutes and whisk again (use a blender for instantly smooth batter).
4
Bring marmalade, cranberries and 1/4 cup water to a simmer over medium heat; continue to simmer to light syrup consistency, just a few minutes; cover and keep warm.
5
Meanwhile hear butter in a heavy bottom skillet (a cast iron pan works well) over medium heat until light golden brown.
6
Pour milk mixture into skillet.
7
Transfer to oven and bake until puffed and golden (15-17 minutes).
8
Without removing Dutch Baby from oven, sprinkle with sugar and turn oven to broil until very puffy and golden brown, a couple of minutes longer.
9
Serve immediately from the skillet and drizzle with sauce.
376
kcal
Calories
18
g
Fat
35
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 9 ingredients. The key ingredients include: 1 cup whole milk, 4 large eggs, 2 teaspoons vanilla extract, ¼ teaspoon salt, and more.
Yes, Dutch Baby With Cranberry-Orange Syrup 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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