How to Make Elise's Cranberry Dutch Baby | Smart Cookie | Allrecipes.com

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: frozen cranberries

Dried cranberries are easier to find and add sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and adds a caramel flavor.

Make homemade cranberry sauce by simmering 12 ounces of fresh cranberries with sugar and orange juice for about 20 minutes until the berries burst.

In a blender, combine all-purpose flour, salt, sugar, almond extract, and whole milk to make the Dutch baby batter.

Preheat a cast-iron skillet in the oven at 400°F.

Add butter to the hot skillet, then pour in the Dutch baby batter.

Return the skillet to the oven and bake for about 20 minutes.

Prepare a Chinese five-spice butter with butter, castor sugar, and five-spice to top the Dutch baby after baking.

Serve the Dutch baby topped with cranberry sauce and maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens