Cranberry Dutch Baby

If a crepe and a pancake had a baby, it'd be the Dutch baby, boasting crisp, chewy edges surrounding a custardy middle. Here we dress it up for the holidays by baking a homemade cranberry sauce into the batter and mixing Chinese five-spice into the butter that goes on top. And that, my friends, is how you do brunch in a time crunch!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 392 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup all-purpose flour
• ¼ teaspoon almond extract
• 1 teaspoon superfine sugar
• 3 tablespoons unsalted butter
• 1 cup orange juice
• 1 ½ tablespoons white sugar
• 1 (12 ounce) package fresh cranberries
• 1 cinnamon stick
• ½ cup whole milk
• ½ teaspoon Chinese five-spice powder
• 1 tablespoon maple syrup, or to taste
• ¼ cup salted butter (such as Kerrygold®)

Recipe Instructions

Step 1

Mix butter, sugar, and five-spice together in a small bowl. Refrigerate until firm but spreadable.

Step 2

Combine cranberries, sugar, orange juice, and cinnamon stick in a medium saucepan. Bring to a boil; reduce heat and simmer until berries burst and sauce has reduced, about 20 minutes.

Step 3

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Place a 9-inch cast iron skillet inside to heat up.

Step 4

Remove cranberry sauce from heat, discard cinnamon stick, and let cool.

Step 5

For the batter, combine milk, flour, eggs, sugar, salt, and almond extract in a blender. Blend until smooth and frothy, about 30 seconds.

Step 6

Carefully remove the piping-hot cast iron pan from the oven. Immediately drop in unsalted butter. Dollop 1/4 cup cranberry sauce over the bottom and pour batter on top; do not stir.

Step 7

Return to the oven and bake until center is puffed and edges are dark and crispy, about 20 minutes. Do not open the oven door.

Step 8

Remove Dutch baby from the oven. Add a dollop or two of five-spice butter and drizzle maple syrup on top.