It’s been a long while since I’ve been able to do an impulse breakfast like this. But this Sunday morning, we were sleeping in late after a party at a friend’s the night before, I had the ingredients for this on hand, and I was in a headspace to be able to cook, and I decided to go for it. (Again, major sign that the meds are working – I have not been able to do this as much as I would liked to in the last few years. Fuck depression, yay meds.)
Dutch babies are always fantastic, especially on a cold winter morning. And with all the holidays, odds are you’re going to have all these ingredients in your kitchen already. (Tieghan also recommends maple syrup and whipped cream, but tbh the cranberry butter is more than enough.)
Do the thing. It’s wonderful.
Cinnamon Spiced Dutch Baby with Cranberry Butter
Makes one big ass dutch baby, enough for two people minimum
- 4 eggs
- .66 c whole milk
- .66 c flour
- 2 t vanilla extract
- (1 T hazlenut liquer – didn’t have this on hand, maybe try Grand Marnier)
- 1.5 t ground cinnamon
- pinch ground nutmeg
- dash salt
- 4 T butter (2 T of this melted)
For the cranberry butter
- 4 T butter, softened to room temp
- .25 c leftover cranberry sauce (I picked some up from Trader Joe’s)
Preheat your oven to 450, and put out the 4 T butter for the cranberry butter to start softening. In a blender, blend together the eggs, milk, flour, vanilla extract, cinnamon, nutmeg, the 2 T melted butter, and salt, until smooth (pics 1 and 2), and no flour clumps remain.
In the last five minutes of the oven preheating, take a cast iron skillet and the 2 T butter, and add to the oven, letting the oven melt the butter all over the skillet (pic 3). Once the oven is preheated, pour the batter into the skillet (pic 4), and bake for 25 minutes, until the dutch baby is puffed and browned on top (see pic 6). (Don’t open the oven in the first 15 minutes of baking, or it will deflate!)
In the last ten minutes of the dutch baby baking, mix together the butter and cranberry sauce until combined (pics 5 and 7).
Then, transfer the dutch baby to a plate, and spread the cranberry butter over it, letting the heat of the dutch baby melt the butter. (I could probably have used more of the cranberry butter here, however, I do now have leftovers for future dutch baby making.)
And then, enjoy your wonderful breakfast, ideally while playing some Destiny 2 and cuddling.