Sweet Dutch Baby with Balsamic Strawberry Compote

Hello, friends! Let’s start this week off with a little sweetness. I love a Dutch Baby because it can go sweet or savory and it’s so simple – and fun! The puffy shapes it bakes into are weird and wonderful; it feels too special to be so simple! I had some gorgeous strawberries, so I decided to do a Sweet Dutch Baby with Balsamic Strawberry Compote. Are you ready? Let’s do it!

Dutch Baby Batter

This batter couldn’t be easier or quicker. Start by preheating the oven to 425 degrees, place the rack in the lower middle position. In a blender, combine half and half, flour, sugar, eggs and nutmeg. You can use whole milk in this recipe, but I had half and half and it worked out just fine. Blend until smooth and incorporated, and set it aside while the oven continues to preheat. Letting the batter rest is good too, to let the flour get fully hydrated and the mixture can come up to room temperature for maximum puffing in the oven.

Add four tablespoons of unsalted butter to a 11-12 inch, oven safe skillet and place it in the oven. Watch it like a hawk – don’t walk away because we only want the butter melt, not sizzle or burn. Once the butter is melted, pull the skillet out and pour the Dutch Baby batter in.

Place the skillet back in the oven and set the timer for 15 minutes. We will start the strawberries now, but for pure enjoyment, keep the oven light on and sneak peeks (without opening the oven door) of that Dutch Baby as it grows!

Balsamic Strawberry Compote

Wash, stem and quarter the strawberries, I have one 16 ounce basket of strawberries. Combine the strawberries with two tablespoons of sugar and 1/4 cup of water in a small saucepan over medium heat.

Let the mixture come up to a nice bubbly boil and stir periodically as is reduces. Once it’s bubbling and thickened a bit, add two teaspoons of balsamic vinegar and continue to let simmer and reduce further. Taste the compote and continue to add a teaspoon of balsamic at a time until it tastes good to you. Add a pinch of salt. I usually end up with about 4-6 teaspoons of balsamic. Once it’s thickened up a bit and the strawberries are soft, remove from heat and let sit. It will continue to thicken up as it cools.

Dutch Baby

When the Dutch Baby is super puffy and golden brown (about 15 minutes, but maybe 20…), reduce the heat to 300 degrees and bake 5 more minutes. When you take it out of the oven, it will deflate slightly.

Dust the Dutch Baby with confectioners’ sugar, slice it into wedges and top with the warm compote.

Alex isn’t a fan of warm fruit, so rather than adding the Balsamic Strawberry Compote to the whole thing, I served it along side and gave Alex some butter and cinnamon to top his. The powdered sugar melts into the still bubbling butter and reminds me of a cross between funnel cake and a thin, puffy clafoutis. It’s so tender, with just the right amount of crispy edge. The strawberries are sweet and jammy, with that hint of depth and tang from the balsamic.

Thank you all for starting your week off with me! I hope you give this gorgeous Sweet Dutch Baby with Strawberry Balsamic Compote a try. And pin this recipe on Pinterest, because this Dutch Baby will be perfect as a savory brunch dish too! Did you miss Sunday Supper yesterday? If you did, check it out; it is guaranteed to become a favorite: Chicken with Tomatoes, Pancetta and Mozzarella. Take care and be well, see you soon, xo Kelly

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Sweet Dutch Baby with Strawberry Balsamic Compote

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Breakfast, Brunch, Dessert – American

By Kelly Djalali – Serves: 2-4

Prep Time: 20 minutes – Cooking Time: 15-20 Minutes – Total Time: 35-40 Minutes

A tender and eggy oven-baked pancake, with just the right amount of crispy edge. The strawberry compote is sweet and jammy, with a hint of tang and depth from the balsamic.

Ingredients

• Dutch Baby
• 3 Eggs
• 1/2 cup Flour
• 1/2 cup 1/2 & 1/2 or whole Milk
• 1 tbsp. Sugar
• Pinch of nutmeg
• 4 tbsp. Unsalted Butter, plus more for serving if desired
• Confectioners' Sugar or cinnamon sugar
• Balsamic Strawberry Compote
• 1 16-oz. Basket of Strawberries, stemmed and quartered
• 1/4 cup water
• 2 tbsp. sugar
• 2 tsp. Balsamic Vinegar, plus more to taste
• Pinch of Kosher Salt

Instructions

Dutch Baby

1

Preheat oven to 425 degrees.

2

Combine eggs, half and half, flour and nutmeg in a blender and blend until well incorporated and smooth. Let sit while oven comes to temp.

3

When oven is at 425 degrees, add butter to an oven safe skillet and place in oven to melt butter, don't let it sizzle or burn.

4

Pour Dutch Baby batter into the skillet with the melted butter and bake in the oven for 15 minutes, or until the Dutch Baby is very puffy and golden brown. Reduce the oven temp to 300 degrees and bake for about 5 more minutes.

5

Remove from oven and dust with confectioners' sugar, slice into wedges to serve.

Balsamic Strawberry Compote

6

In a small saucepan combine the sugar, water and strawberries. Bring to a boil and cook until the mixture is reduced and has thickened a bit.

7

Add 2 teaspoons Balsamic vinegar and continue to reduce for about 5 minutes.

8

Taste the compote and add more balsamic a teaspoon at a time, to taste. Add the pinch of salt.

9

Remove from heat and let cool slightly. Compote will continue to thicken as it cools. Serve on top of Dutch Baby wedges.