A Dutch baby is a cross between a pancake and an omelet that will inflate into a beautiful bowl with crispy edges. Perfect for a generous filling of berries! In this Dutch baby with berries recipe (from my Dutch book Dosia Plukt Bessen) I use autumn berries with a dollop of cranberry compote. But you can use berries that are in season and simply omit the cranberry compote in the summer. This recipe works best in a sturdy skillet with a moderately high rim. Do not take your baby out of the oven too early or it will collapse. Bake it just a little longer than you think it needs.
The vegan version is a bit crunchier. It’s more like a cross between a pancake and a cookie.
with berries, mint and yogurt
Serves ± 4 people
Prep time 25 min.
Oven time ± 25 min.
65 g / 1 cup flour
125 ml / ½ cup milk
1 tbsp. sugar
60 g / 1/3 cup butter
100 g / 1 cup (frozen) cranberries
2 tbsp. sugar
leaves of 1 sprig of mint, finely chopped
250 g / 1 ½ cup mixed berries
± 1 tbsp. powdered sugar + extra for sprinkling
juice of 1/4 lemon
± 250 g / 1 cup Greek yogurt
Extra: oven-safe skillet of ± 25 cm / 10 inch Ø
Preheat the oven to 230°C / 450 °F. For the topping, cook the cranberries with 2 tablespoons of water, the sugar and 2-3 mint leaves (optional) in a small saucepan until all the berries have burst. Toss the mixed berries with the powdered sugar and lemon juice and set aside.
Beat the flour with the milk together to form a paste. With an electric mixer mix in the eggs, sugar and a pinch of salt. Mix for about 3 minutes. Melt the butter in the ovenproof skillet. Tip and turn the pan so that the bottom and rim are well coated with butter and pour in the batter.
Place in the middle of the oven and bake for 20 minutes. Reduce the oven temperature to 150°C / 300°F and bake for a further 5 minutes or until the top of the rim is nicely browned. Remove from the oven and spoon in some yogurt mixed with mint, the mixed berries and cranberry compote. Sprinkle with powdered sugar if desired and garnish with extra mint.
✱ VEGAN DUTCH BABY with mixed berries
Preheat the oven to 200°C / 400°F. Grease an ovenproof non-stick pan (± 20 cm / 8 inch Ø) with a little oil.
In a bowl, mix 80 grams / ½ cup of flour with ¾ teaspoon of baking powder and a pinch of salt. In another bowl, mix 1/3 cup plant-based milk, 40 ml / 1/8 cup oil and ½ teaspoon lemon juice. In a fat free bowl, using an electric mixer with fat free beaters, beat 30 ml / 2 tbsp of aquafaba together with ¼ teaspoon of lemon juice until foamy and then gradually add 35 grams / 3 tbsp of fine granulated sugar while beating. Continue beating until stiff peaks form. Mix the flour mixture with the oil mixture. Gently fold in the aquafaba.
Preheat the pan on low heat. Divide three quarts of the batter over the bottom and a little against the side. Close with a lid and cook on very low heat for ± 3 minutes or until the batter has just set. In the meantime, mix 20 grams / 2 ¼ tbsp extra flour into the reserved batter. Using a spatula, brush the sides of the pan with the batter and bring it up to a height of ± 4 cm. Try a piece and add some extra flour to the mixture if it does not stay up. Brush the batter upwards onto the sides. Place the pan in the oven and bake for ±10 minutes until tender and nicely browned on the edges. Carefully loosen the rim with a spatula and fill with mixed berries, the cranberry compote and plant based yogurt.
Photo: Eric van Lokven, Styling Jet Krings