How To Make Mixed-Berry Dutch Baby
From the young ones to the grown-ups, this dutch baby recipe with a mix of raspberries and blackberries is a breakfast fare fit for the whole family.
Serves:
Ingredients
- 3largeeggs
- ½tsplemon zest,finely grated
- cupsugar
- pinch of salt
- cupall-purpose flour
- cupmilk
- 2cupsraspberries
- 2cupsblackberries
- 4tbspunsalted butter
- confectioners’ sugar
Instructions
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Preheat the oven to 425 degrees F and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar, and salt until combined.
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Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries. Melt the butter in the skillet and add the batter, spreading the fruit evenly.
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Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
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Transfer the skillet to a trivet and dust the Dutch Baby with confectioners’ sugar. Cut into wedges and serve with the remaining fresh berries.
Nutrition
- Calories: 161.28kcal
- Fat: 10.57g
- Saturated Fat: 5.66g
- Trans Fat: 0.32g
- Monounsaturated Fat: 2.95g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 13.54g
- Fiber: 5.26g
- Sugar: 7.20g
- Protein: 4.50g
- Cholesterol: 113.35mg
- Sodium: 184.87mg
- Calcium: 40.95mg
- Potassium: 177.99mg
- Iron: 1.08mg
- Vitamin A: 110.86µg
- Vitamin C: 21.04mg
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