Dutch Baby Pancake with Raspberry-Orange Coulis

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Raspberry-Orange Coulis:

12 ounces fresh raspberries

3 tablespoons sugar 

2 tablespoons freshly squeezed orange juice 

1 teaspoon vanilla extract 

1/2 teaspoon orange zest 

Dutch Baby:

3 large eggs

3/4 cup whole milk 

3/4 cup all-purpose flour 

1/2 teaspoon vanilla extract 

1/4 teaspoon salt 

3 tablespoons unsalted butter, cut into 1/2-inch pieces 

Directions

Special equipment:
a 10-inch cast-iron skillet
  1. For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
  2. For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
  3. Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
  4. Serve the Dutch baby with the raspberry coulis.
Orange Ricotta Pancakes
PREMIUM
44m Easy 96%
CLASS
Swedish Pancakes
PREMIUM
Dave Mechlowicz

Swedish Pancakes

11m Easy 97%
CLASS
Dutch Baby with Cranberry Orange Compote
PREMIUM
21m Easy 99%
CLASS
Scallion Pancakes with Dim Sum Dipper
PREMIUM
21m Easy 100%
CLASS

Amanda Hesser and Merrill Stubbs

Zucchini Pancakes

8m Easy 90%
CLASS
21m Easy 100%
CLASS