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Cranberry Orange Dutch Baby

Cranberry Orange Dutch Baby

The ultimate comfort food, this Cranberry Orange Dutch Baby combines the tangy sweetness of cranberries and refreshing orange zest in a fluffy, oven-baked delight. Perfect for brunch or a special occasion, it's an easy yet impressive dish that will have everyone coming back for seconds!
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Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Eggs
  • 1/2 cup Whole milk
  • 1/2 cup All-purpose flour
  • 2 tablespoons Orange zest
  • 1 teaspoon Brown sugar
  • 1/2 teaspoon Salt
  • 3 tablespoons Unsalted butter, melted
  • 1/3 cup Quartered fresh cranberries
  • 1 small Orange wedge, for topping
  • Powdered sugar for topping

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Skillet

Method
 

  1. In a blender, add the eggs, milk, flour, orange zest, brown sugar, and salt. Blend until combined.
  2. Let the batter sit for about 30 minutes.
  3. Preheat your oven to 425 degrees Fahrenheit.
  4. Melt the unsalted butter in a cast iron skillet.
  5. Pour the batter into the skillet and sprinkle with quartered fresh cranberries.
  6. Bake for about 15 minutes, until puffed and golden brown.
  7. Remove from oven and squeeze with a fresh orange wedge.
  8. Dust with powdered sugar and serve warm.

Notes

  • Storage: If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven for the best texture.
  • Freezing: You can freeze the baked Dutch baby for up to a month. Just reheat in the oven when you're ready to enjoy.
  • Pairing: Serve it with fresh fruits like strawberries or blueberries for a burst of flavor.
  • Flavor variations: Try adding lemon zest instead of orange for a different citrus twist.
  • Serving suggestion: This dish pairs beautifully with a cup of warm coffee or tea.