So we did it again! We made another Dutch Baby because we loved making them last time! We decided this time to add fresh Raspberries this time, and than drizzle our new Raspberry Syrup on top! It was superb! Add just a dollop of homemade whipped cream and this is going to be your new favorite brunch item!
2 tablespoons unsalted Butter, melted
2 Cups of Raspberries
2 large Eggs
1/2 cup Milk
2 tablespoons Granulated Sugar
2 teaspoons Vanilla Extract
1/2 cup all-purpose Flour
3/4 teaspoon Cinnamon
3/4 teaspoon ground Nutmeg
Sister's Artisan Raspberry Syrup
- Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
- Place butter in the skillet. Put skillet in the oven to melt the butter; it’s okay to put it in while oven is still in preheating mode.
- After butter has melted (about 3 to 5 minutes) remove skillet from oven.
- Evenly sprinkle dried raspberries over the butter; set skillet aside.
- In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
- Add the flour, cinnamon, nutmeg, salt, and whisk until smooth and free from lumps.
- Slowly and evenly pour batter over the blueberries.
- Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. Keep a watchful eye on your Dutch baby because it’s baking in quite a hot oven and can burn easily.
- Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners’ sugar and drizzling the Raspberry Syrup on Top.
- Carefully slice and serve. Add a dollop of homemade whipped cream. Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days.