Raspberry Lemon Dutch Baby
Dutch Babies make the perfect breakfast. Made with simple ingredients to give you a well-rounded dish. Baked in a cast iron, giving it that iconic bowl shape look. This crepe in a pan is the best way to incorporate your favorite berries and other breakfast toppings.
Servings: 6 People
Calories: 193kcal
Equipment
Ingredients
- 1 Cup All Purpose Flour
- 1 Cup Whole Milk
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Freshly Sqeezed Lemon Juice
- ½ Teaspoon Kosher Salt
- 4 Large Eggs Whisked
- 2 Tablespoons Unsalted Butter For Cast Iron Pan
- 1 Cup Frozen Rasperries
Toppings
- Powder Sugar
- Syrup
- Fresh Berries
Instructions
- Preheat the oven to 425 degrees and place the cast iron pan inside to warm up.
- In a medium-side bowl mix the flour, milk, lemon zest, lemon juice, and salt together. Set aside. Leaving some lumps of flour is a good thing. Do not over-mix.
- In a separate bowl gently whisk the eggs.
- Fold the eggs into the batter until fully incorporated.
- Very carefully, remove the cast iron from the oven, place butter in the hot pan and melt.
- Pour in the batter.
- Sprinkle berries evenly across the batter.
- Return to oven and bake for 20 minutes until the sides start to brown and the middle is set. Make sure to turn on your oven light and watch your dutch baby come to life.
- Remove from oven and allow to cool for 5 minutes.
- Top with your desired toppings such as confectioners sugar, syrup, more fresh berries, or even a jam or berry sauce.
Video
Notes
- The number one tip for making a dutch baby is getting that cast iron scalding hot! Simply place the pan in the oven while it preheats. The hot cast iron will immediately start cooking the outside. That is what gives it the cripsy exterior while the inside stays nice and soft.
- Keep the clumps. Do not be tempted to overmix the batter. Overmixing and removing all those clumps will actually lead to a denser texture. While we don't want huge pockets of flour, a slightly lumpy texture will not hurt.
- Use a blender. While I prefer a bowl and whisk, you could whip this up in a blender. Just be sure not to over mix.
- Store overnight. Make breakfast even faster by making this ahead of time. Mix the night before and store in the refrigerator.
Nutrition
Calories: 193kcal | Carbohydrates: 21g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 258mg | Potassium: 166mg | Fiber: 2g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 2mg