RASPBERRY HAZELNUT DUTCH BABY

Pancakes and crepes collide in this easy dish. Fresh raspberries and toasted hazelnuts turn this Dutch baby into dessert!

– Eggs – Vanilla extract – Granulated sugar – All-purpose flour – Heavy cream – Fresh raspberries – Butter – Toasted hazelnuts – Whipped cream – Powdered sugar

INGREDIENTS:

STEP ONE

Heat a small skillet over medium heat. Add hazelnuts and toast for 5-7 minutes or until fragrant.

STEP TWO

MIx eggs, vanilla and sugar in a bowl. Whisk in flour and cream until blended (a few lumps may remain). Gently fold in berries.

STEP THREE

Preheat oven to 400. Add 10 in cast iron skillet, heat for 3 minutes. remove, melt butter in hot skillet. Add batter, bake for 18 minutes, remove from oven.

STEP FOUR

Sprinkle nuts over pancake and bake an additional 5 minutes or until edges are golden and pancake is puffed in the center.

Thankfully this cast iron dutch baby recipe is a perfect breakfast recipe for serving up when you want something sweet and easy.

Give this recipe a try! Tap the link below for the full recipe details.