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Five Spice Cranberry Dutch Baby

Five Spice Cranberry Dutch Baby: Your Cozy Winter Breakfast Delight

This Five Spice Cranberry Dutch Baby is a delightful winter breakfast that combines fluffy texture with unique flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 tablespoons Unsalted Butter Provides richness and aids in browning while baking.
  • 3 large Eggs Ensure they are at room temperature.
  • 1 cup Whole Milk You can use low-fat if desired.
  • 1 cup All-Purpose Flour No substitutes recommended.
  • 2 tablespoons Sugar Adjust based on your taste preference.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1 pinch Salt Enhances the overall flavor profile.
For the Topping
  • 1 cup Cranberries Use fresh or frozen.
  • 1 teaspoon Chinese Five Spice If unavailable, substitute with cinnamon.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Melt 2 tablespoons of unsalted butter in a large oven-safe skillet over medium heat. Add 1 cup of cranberries and 1 teaspoon of Chinese five spice. Sauté for 2-3 minutes until softened.
  2. In a mixing bowl, combine 3 large eggs, 1 cup of whole milk, 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Whisk until smooth and frothy, about 1 minute.
  3. Pour the blended batter over the sautéed cranberries in the hot skillet, ensuring it evenly covers the fruit.
  4. Place the skillet in the preheated oven and bake for about 20 minutes, or until puffed up and golden brown.
  5. Remove the skillet from the oven and slice the Dutch baby into wedges. Serve topped with maple syrup or powdered sugar.

Notes

Serve immediately for the best presentation and enjoyment. Adjust sugar based on taste preference. Feel free to experiment with seasonal fruits.