Pear and Vanilla Dutch Baby Recipe
If you love simple yet delicious dishes, this Pear and Vanilla Dutch Baby will win you over. Light, fruity, and just sweet enough, it’s the perfect way to start your day!
Servings: 4
Calories: 287kcal
Ingredients
- 3/4 c. whole milk
- 2 large eggs
- 1/2 c. flour
- 1 tablespoon sugar
- Caviar from one vanilla bean or 1 1/2 tsp. vanilla extract
- Zest from one orange about 1 Tbsp
- 2 pears peeled, cored, and chopped
- 2 Tbsp. unsalted butter
- 1 teaspoon powdered sugar
Instructions
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Place the milk, eggs, flour, sugar, vanilla, and orange zest in the bowl of a blender and blend until smooth. Fold in the pear pieces until well combined.
- Put the unsalted butter in a 10-inch cast iron skillet. Place it in the oven to melt. Remove from the oven and use a pastry brush to spread the butter evenly across the surface of the dish. Pour in the batter.
- Bake for 15 minutes. Reduce the temperature to 350 degrees Fahrenheit (177 degrees Celsius) and bake for another 15 minutes, until the Dutch baby is golden brown and well-puffed.
- Remove from the oven and dust with powdered sugar. Serve warm with orange slices for squeezing.
Notes
To store leftovers, place Pear Dutch Baby in an airtight container and refrigerate for up to 2 days. If you need to freeze it, wrap it tightly to preserve freshness and freeze it for up to one month, though the texture may change.
When you're ready to enjoy it again, reheat it in a 350°F (177°C) oven for about 5-10 minutes to restore its crispness.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 55mg | Potassium: 238mg | Fiber: 4g | Sugar: 14g | Vitamin A: 414IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg
