RASPBERRY HAZELNUT DUTCH BABY
Pancakes and crepes collide in this easy dish. Fresh raspberries and toasted hazelnuts turn this Dutch baby into dessert!
– Vanilla extract
– Granulated sugar
– All-purpose flour
– Heavy cream
– Fresh raspberries
– Toasted hazelnuts
– Whipped cream
– Powdered sugar
Heat a small skillet over medium heat. Add hazelnuts and toast for 5-7 minutes or until fragrant.
MIx eggs, vanilla and sugar in a bowl. Whisk in flour and cream until blended (a few lumps may remain). Gently fold in berries.
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.
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.
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