Dutch Baby With Strawberries & Pistachios

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Make sure your skillet is sizzling hot before you pour in the batter. That is what gives this Dutch baby its signature "puff". Make sure you prepare the strawberries first so they have time to get nice and juicy! This recipe just welcomes Spring to me. Serve with maple syrup if desired. Feel free to change the fruit...blueberries, peaches, raspberries, blackberries all work well."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (153 g)
  • Calories 250.5
  • Total Fat - 13.7 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 128.4 mg
  • Sodium - 173.9 mg
  • Total Carbohydrate - 24.5 g
  • Dietary Fiber - 3 g
  • Sugars - 8.4 g
  • Protein - 9.3 g
  • Calcium - 86.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.2 mg

Step 1

Hull and quarter the strawberries; place in a medium bowl. Add the sugar, 1 teaspoon lemon rind and the lemon juice; toss.

Step 2

Place a 10 inch cast-iron skillet in the oven; preheat to 450° F.

Step 3

Combine the cornstarch, milk, flour, eggs, egg white, remaining 1 teaspoon lemon rind, and 1 tablespoon melted butter. Whisk until smooth. (You can also do this in the blender)

Step 4

Once the oven is preheated, remove the skillet. Coat the skillet with cooking spray. Add the remaining 1 1/2 tablespoons melted butter to the skillet; swirl to coat. Add the batter to the skillet; bake at 450° for 20 minutes or until the batter is very puffed and deeply browned. Remove from the oven. Top with the strawberry mixture and sprinkle with the crushed nuts. Slice into quarters; serve immediately.

Tips & Variations


  • Iron Skillet

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