Dutch Baby with Fresh Fruit and Pear Syrup
Serves: 4 servings
 
This tasty dessert will pair with any of our summer recipes.
Ingredients
  • 3 eggs, room temperature
  • ½ cup all-purpose flour
  • ½ cup milk, room temperature
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 3 tablespoons unsalted butter, room temperature
  • Fresh raspberries
  • Pear, pecan or maple syrup (or substitute cinnamon sugar or powdered sugar)
Instructions
  1. Place a large 10-inch cast iron skillet in the oven and preheat to 425 degrees. Meanwhile, in a mixing bowl stir together the eggs, flour, milk, sugar and nutmeg. When the oven temperature reaches 375 degrees, remove the skillet from the oven and add the butter. Swirl to melt and evenly coat the bottom, then add the batter. Return to the preheated oven and bake 20 minutes. Turn the oven off and let bake 5 minutes longer. Cut in wedges and serve immediately with fresh raspberries and a drizzle of syrup.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/summer-pairings/