2 tablespoons maple syrup, more or less depending on the sweetness of your original cranberry sauce
fine sea salt
Dutch Baby
3 tablespoons egg, at room temperature
½ cup whole milk (120 mL), room temperature
½ cup all purpose flour (60 g)
½ teaspoon fine sea salt
1 vanilla bean, split and scraped
3 tablespoons unsalted butter
confectioners sugar
maple syrup, optional
Nutrition Info
Calories 197
Fat 10g
Carbs 20g
Fiber 0g
Sugar 6g
Protein 4g
How to Make It
1. Step
Preheat the oven to 425°F (225°C).
2. Step
In a small saucepan set over medium-low heat, add leftover cranberry sauce.
3. Step
Stir in the orange zest, lemon zest, and maple syrup.
4. Step
Season with a pinch of salt.
5. Step
Stir together and heat until warmed through.
6. Step
Remove the pan from the heat and set aside.
7. Step
In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
8. Step
Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
9. Step
Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
10. Step
Bake until puffed and golden around the edges, 18 to 22 minutes.
11. Step
Remove the Dutch baby from the oven and dust with Confectioners’ sugar.
