Ingredients
Units
Scale
FOR THE DUTCH BABY:
- 3 large eggs, room temperature
- 2/3 cup all purpose flour
- 2/3 cup buttermilk, room temperature (or add 2 tsp vinegar or lemon juice to 2/3 cup milk)
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 4 tbsp unsalted butter, room temperature
FOR THE TOPPING:
- 1 tbsp icing sugar for dusting
- 3 blood oranges, peeled & sliced into 1/4” thick rounds, seeds removed
- 1/4 tsp cinnamon
- 1/2 cup creme fraîche
- 1/4 cup honey
Instructions
FOR THE DUTCH BABY:
- Place an 8-inch (20cm) heavy skillet in the oven and preheat the oven to 425°F
- In a blender, pulse the eggs until frothy. Add in the buttermilk, flour, cinnamon, vanilla extract, and salt. Blend until smooth & let the mixture rest while the oven heats, for at least 15 minutes.
- Once the oven is heated, remove the skillet and add the butter, swirling the melting butter to coat the pan, especially the edges.
- Immediately pour the batter into the buttered pan. Bake for 20 minutes, until the dough puffs and is nice and golden. Do not open the oven while the dutch baby bakes or it will not properly rise.
- Remove the dutch baby from the oven, dust with icing sugar, and top with creme fraîche, blood oranges slices & a generous drizzle of honey :)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 slices
