Dutch Baby Recipe with Blueberries, Lemon Curd, or Apple Pear Compote | Mary DiSomma

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to heat.

In a bowl, mix 3/4 cup of all-purpose flour, 2 tbsp of sugar, and 1/2 tsp of salt, then set aside.

In a blender, combine 3/4 cup of whole milk, 4 eggs, 1/8 tsp of ground nutmeg, 1 tsp of vanilla, and 1 tsp of grated lemon zest.

Blend the mixture until frothy.

Add the dry ingredients to the blender and blend until combined.

Remove the hot cast iron skillet from the oven and add 2 tbsp of butter, letting it melt completely.

Pour the batter into the skillet and return it to the oven.

Bake for 20 minutes, then reduce the heat to 300°F and bake for an additional 5 minutes without opening the oven.

Top with apple pear compote and optionally sprinkle with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens