Five Spice Cranberry Dutch: A Cozy Winter Delight
Five Spice Cranberry Dutch Baby is a delightful winter breakfast that combines fluffy texture with unique flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons Unsalted Butter
- 3 large Eggs
- 1 cup Whole Milk
- 1 cup All-Purpose Flour
- 2 tablespoons Sugar
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 1 cup Cranberries
- 1 teaspoon Chinese Five Spice
Instructions
- Preheat your oven to 425°F (220°C). Melt 2 tablespoons of unsalted butter in a large oven-safe skillet over medium heat. Add 1 cup of cranberries and 1 teaspoon of Chinese five spice. Sauté for 2-3 minutes until softened.
- In a mixing bowl, combine 3 large eggs, 1 cup of whole milk, 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Whisk until smooth and frothy, about 1 minute.
- Pour the blended batter over the sautéed cranberries in the hot skillet, ensuring it evenly covers the fruit.
- Place the skillet in the preheated oven and bake for about 20 minutes, or until puffed up and golden brown.
- Remove the skillet from the oven and slice the Dutch baby into wedges. Serve topped with maple syrup or powdered sugar.
Notes
- Adjust sugar based on your taste preference.
- Use fresh or frozen cranberries.
- If unavailable, substitute Chinese five spice with cinnamon.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 170 mg
Find it online: https://sarecipe.com/five-spice-cranberry-dutch/