Dutch Baby
Dutch Baby
Rated 5.0 stars by 1 users
Ingredients
5 large eggs
1 ⅓ cups all-purpose flour
1 ⅓ cups whole milk
1 tsp salt
2 tbsp maple syrup
1 cup fresh berries (for topping)
2 cups heavy whipping cream
3 tbsp maple syrup
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1 tbsp Morton & Bassett Pure Vanilla Extract
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1 tsp Morton & Bassett Ground Cinnamon
Dutch Baby
Cinnamon Vanilla Whipped Cream
Directions
Preheat oven to 425 degrees
Add the eggs to a blender and blend on medium-high speed until frothy, about 2 minutes.
Add the milk, flour, maple syrup, and salt. Blend on medium speed just until smooth and no dry pockets of flour remain, about 30 seconds. Set batter aside.
Pour the batter into a 10” oven-safe skilled. Transfer immediately to the oven.
Bake for 25-30 minutes, until deeply golden brown and puffed. (Do not open the oven door during the first 20 minutes)
Remove from the oven and allow to cool slightly.
In a large bowl, whisk the heavy cream, maple syrup, M&B Pure Vanilla Extract, and M&B Ground Cinnamon until soft peaks form. Refrigerate until ready to serve.
Top the slightly cooled Dutch baby with whipped cream and fresh berries.
Drizzle with additional maple syrup and dust with more cinnamon if desired.
A light and fluffy pastry topped with cinnamon vanilla whipped cream and berries.
Author:Morton & Bassett