He’s done it, again!
Victor the Kitchen Magician has used his magical skills to create the perfect dessert!
Dutch Baby’s are one of the most versatile things to make. They can be sweet, they can be savory. Items can be mixed in or served on top after cooking. Victor took a basic formula and added orange zest, thinly sliced pears to the pan before adding the batter, and blueberries scattered on top to create a truly excellent dessert!
The delicate orange came through, the pears were sweet and tender, and the blueberries popped with juicy flavor!
Light and delicate – the perfect dessert!
Pear Blueberry Dutch Baby
- 3 large eggs
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 cup milk
- 1 tablespoon maple syrup, plus more for serving
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tsp fresh orange zest
- 3 tablespoons unsalted butter
- 1 Bosc pear, thinly sliced
- 1/2 cup blueberries
- Confectioners’ sugar, for serving (optional)
Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes.
In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, orange zest, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn).
Carefully remove the hot skillet from the oven and place the pears in pan. Pour the batter into the buttered skillet and scatter the blueberries on top.
Place the skillet back into the oven and bake for about 20 minutes, until puffed and golden.
Carefully remove the skillet from the oven.
Dust with confectioners’ sugar and then cut into wedges.
Serve with maple syrup.
I’m thinking having a Breakfast for Dinner sometime soon with a savory version…
Stay tuned!