Monday morning of our second week of school dawned stormy and gray, not the best encouragement to get out of bed for little bodies still on their sleepy summertime schedule. This Raspberry Dutch Baby was the perfect way to brighten up the start of our day. A dutch baby is a cross between a pancake and a popover, eggy and fruity, with a hint of sweetness and cinnamon. It comes together in five minutes, but between the golden brown dome and a sprinkling of powdered sugar, it makes morning feel like a special occasion.
In the summer, you can easily substitute blueberries or peach slices for the raspberries, and it tastes lovely with apples or pears in the fall. For another yummy variation, try substituting ground nutmeg and ginger for the cinnamon. We like ours with a dollop of creme fraiche on top, but vanilla yogurt or whipped cream work as well. Guaranteed morning sunshine, regardless of the weather. :)
Raspberry Dutch Baby
1 c. raspberries, rinsed
2 Tbsp. unsalted butter
3 Tbsp. granulated sugar, divided
3 large eggs
1/2 c. milk
1/2 c. all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. vanilla bean paste or real vanilla extract
dash of salt
a few teaspoons powdered sugar to sift over the top
a few teaspoons creme fraiche or vanilla yogurt to serve
Oven 450F. Cut the butter into two pieces and place in small glass or ceramic baking dish. (I use either a 9″x6″ oval or a 9″-round dish.) Place the dish in the preheated oven for the butter to melt while you finish the remaining steps, about five minutes.
In a small bowl, mix the raspberries with two tablespoons of the sugar, breaking up a few of the berries so they better release their juices, and set aside. In a blender, mix remaining tablespoon of sugar, eggs, milk, flour, cinnamon, vanilla, and salt. Blend on medium speed for one minute, until thoroughly mixed and a bit frothy.
Carefully remove the hot baking dish from the oven and pour in the batter. Scatter the berries and their juice over the top, then place in oven and bake 17-18 minutes, until edges are puffed and golden brown and center is completely set. (My oven cooks a bit hotter toward the front, so I rotate the dish halfway through.)
Sift powdered sugar over the top and serve immediately with a dollop of creme fraiche or yogurt on top. This does not save well, so be generous. :)
If you would like to use a cup of thinly sliced apples or pears instead of berries, then the directions change slightly. While the butter is melting in the baking dish in the oven, toss the fruit with two tablespoons sugar, an extra 1/4 tsp. of ground cinnamon, and a grating of fresh nutmeg. Arrange the fruit slices evenly in the melted butter and bake for 10-12 minutes, until softened. Prepare the batter as directed above, then pour over the cooked sliced fruit. Bake 17-18 minutes more, then serve as described for the berry version.