Dutch Baby with Summer Fruit
A cross between a pancake and a puffy popover, a Dutch baby makes an impressive centerpiece for a brunch and takes to endless variations. Here we top it with summer’s stone fruits and berries spiced with a dash of cardamom. A dusting of confectioners’ sugar and a dollop of honey-vanilla crème fraîche sweeten the deal. Keep in mind that the Dutch baby will start to deflate as soon as it’s removed from the oven, so serve it right away.
Ingredients:
For the Dutch baby and fruit topping:
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter
- 1 cup (6 oz./185 g) cherries, pitted
- 1 peach, pitted and sliced
- 1 plum, pitted and sliced
- 1 cup (4 oz./125 g) strawberries, stemmed and halved
- 1/2 cup (4 oz./125 g) plus 2 Tbs. granulated sugar
- 1 tsp. ground cardamom
- 1 Tbs. fresh lemon juice
- 3/4 cup (4 oz./125 g) all-purpose flour
- 3 eggs
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
For the honey-vanilla crème fraîche:
- 1 cup (8 oz./250 g) crème fraîche
- 1 Tbs. granulated sugar
- 1/2 tsp. vanilla extract
- 2 Tbs. honey
Confectioners’ sugar for dusting (optional)
Directions:
Preheat an oven to 450°F (230°C).
Put the butter in an ovenproof 12-inch (30-cm) fry pan. Place in the oven for 5 minutes to melt the butter.
Meanwhile, make the fruit topping: In a large bowl, stir together the cherries, peach, plum, strawberries, the 1/2 cup (4 oz./125 g) sugar, cardamom and lemon juice. Set aside until ready to serve.
To make the Dutch baby, in a blender, combine the flour, eggs, cream, vanilla, the 2 Tbs. granulated sugar and salt. Blend on high speed until the mixture is thoroughly combined and no lumps remain, about 30 seconds, stopping the blender to scrape down the sides if needed.
Remove the pan from the oven and carefully pour the batter into the pan. Return the pan to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.
While the Dutch baby is baking, make the honey-vanilla crème fraîche: In a bowl, stir together the crème fraîche, granulated sugar and vanilla, then swirl in the honey. Set aside.
When the Dutch baby is done, remove from the oven. Top with the fruit, dust with confectioners’ sugar and serve immediately with the honey vanilla crème fraîche on the side. Serves 4.
Williams Sonoma Test Kitchen
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