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–+ servings
Dutch Baby with Cranberry Compote

Indulge in a Dutch Baby with Cranberry Compote Delight

This Dutch Baby with Cranberry Compote is a stunning and effortless breakfast dish perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dutch Baby
  • 3 large Eggs room temperature
  • 2 tablespoons Sugar or sugar alternative
  • 2 tablespoons Grand Marnier or orange extract
  • 1 teaspoon Freshly grated nutmeg or ground nutmeg
  • 1 teaspoon Vanilla bean paste or pure vanilla extract
  • 1 cup Whole milk or almond milk
  • 1 cup All-purpose flour or gluten-free blend
  • 2 tablespoons Unsalted butter or coconut oil
For the Cranberry Compote
  • 2 cups Cranberries tart varieties preferred
  • 1 tablespoon Orange zest
  • 1/2 cup Orange juice
  • 1/4 cup Brown sugar or maple syrup
For the Topping
  • 1 cup Heavy cream or coconut cream
  • 2 tablespoons Pure maple syrup or honey

Equipment

  • cast-iron skillet
  • blender
  • Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a saucepan over medium heat, combine cranberries, orange zest, orange juice, Grand Marnier, brown sugar, and a splash of water. Simmer for about 10 minutes until the cranberries burst and the mixture is syrupy. Remove from heat and let cool.
  2. In a mixing bowl, whisk together heavy cream, pure maple syrup, and a dash of vanilla bean paste until soft peaks form. Refrigerate until ready to serve.
  3. Preheat your oven to 400°F (200°C).
  4. In a blender, combine eggs, sugar, Grand Marnier, nutmeg, vanilla bean paste, milk, flour, and a pinch of salt. Blend until smooth, then let rest briefly.
  5. Place your cast iron skillet in the oven for 5 minutes. Add unsalted butter to the hot skillet once melted.
  6. Pour the rested batter into the hot skillet and bake for 16-18 minutes until puffed and golden brown. Let cool for 5-10 minutes before slicing.
  7. Serve the Dutch Baby with cranberry compote, whipped cream, and a dusting of powdered sugar.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 8mg

Notes

Ensure eggs and milk are at room temperature for better emulsification. Preheating the skillet is crucial for crispy edges. Do not open the oven while baking.

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