Blood Orange Dutch Baby w/ Purple Basil & Rose Water Syrup Recipe

Yield: 4 servings
Author:
Dutch Baby w/ Sweet Blood Oranges & Pears

Dutch Baby w/ Sweet Blood Oranges & Pears

A Dutch baby is the perfect mix of a popover and crêpe. This one is paired with fresh blood oranges and pears coated in a fragrant purple basil and rose water simple syrup.
Prep time: 10 MinCook time: 20 Mininactive time: 15 MinTotal time: 45 Min

Ingredients

Topping
  • ¼ cup sugar
  • 2 tablespoons water
  • ½ tablespoon rose water
  • 1/3 cup purple basil leaves, packed
  • 2 blood oranges, peeled and sliced to ¼-inch thick rounds
  • 1 yellow/green pear, sliced to 1/8-inch thick slices
Dutch Baby
  • 2 eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla
  • ½ cup all-purpose flour
  • 1 tablespoon sugar
  • Pinch of salt
  • Zest from 1 blood orange
  • 1½ tablespoons unsalted butter

Instructions

Topping
  1. In a small saucepot over medium-low heat, add the sugar, water, and rose water. Let simmer for 3 minutes. Take the pot off the heat and add the purple basil, let the leaves steep for 15 minutes. Then strain the mixture in a medium bowl using a sieve and press the leaves down with a spoon until all the liquid is drained out. Add the blood oranges and pears and toss to coat the fruit evenly. Cover and place in the refrigerator until ready to use.
Dutch Baby
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place your 9-inch cast iron skillet (or any oven-safe skillet) into the oven.
  3. In a small mixing bowl whisk the eggs until they are lighter in color, frothy, and completely smooth. Then add the milk and vanilla, whisk together until combined.
  4. In a separate medium mixing bowl add the flour, sugar, salt, and blood orange zest, whisk together. Add in the wet ingredients from the previous step and vigorously whisk together until there are no more lumps in the batter.
  5. Carefully take the hot skillet out of the oven and add the butter. Tilt the pan around so that the melted butter evenly coats the surface of the skillet. Then add the batter into the skillet and place it back into the oven. Bake for 15 minutes, or until the sides are nicely golden brown.
  6. Take your Dutch baby out of the oven and add the fruits to the center. You can also sift some powdered sugar on top and serve immediately.

Notes:

·     Do not open the oven to check on your Dutch baby because then it will not rise properly.

·     Dutch babies will begin to deflate right after coming out of the oven, this is completely normal.

Calories

280

Fat (grams)

8

Sat. Fat (grams)

4

Carbs (grams)

47

Fiber (grams)

5

Net carbs

42

Sugar (grams)

29

Protein (grams)

6

Sodium (milligrams)

90

Cholesterol (grams)

0.105
Nutrition facts for 1 serving.
Recipe developed by Julie Kim ©2020 Live Local Organic - All rights reserved
Did you make this recipe?
Tag @livelocalorganic on instagram and hashtag it #livelocalorganic