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Dutch Baby with Mixed Berries - A Family Feast

Dutch Baby with Mixed Berries

Our easy and delicious Dutch Baby with Mixed Berries is served with a sprinkle of powdered sugar and a sweet apricot glaze! Enjoy this as a summertime dessert or add it to a special breakfast or brunch menu.



5 whole eggs, room temperature

1 cup whole milk, room temperature

3/4 cup all-purpose flour

2 tablespoons granulated sugar

Pinch freshly grated nutmeg

4 tablespoons butter

1 12-ounce jar apricot preserves

4 cups various berries cut up (strawberries, blueberries, raspberries, and blackberries)

Powdered sugar, dusted on as garnish


  1. Preheat oven to 425 degrees F and place an empty 11” or 12” cast iron skillet into the oven to heat.
  2. In a blender, place whole eggs, whole milk, flour, sugar and nutmeg and blend until creamy and smooth.
  3. Once the oven is up to temperature, using gloves, remove the skillet and add the butter. Let the butter melt but not brown. Immediately pour in the batter and place back in the oven for 20 minutes.
  4. After 20 minutes, the sides should have risen a few inches above the rim and the center should be puffy and brown. Depending on your oven, it may need another minute or two to get brown and puffy.
  5. Using gloves remove to your stove top. The center will begin to deflate with a few bubble areas but the sides should stay firm and in place.
  6. While the Dutch Baby bakes, heat the jar of apricot preserves in a small saucepan then pour through a sieve or strainer (collect the liquid in a bowl) to separate liquid from solids. The solids can be served as one of the fruit options and the liquid will be served on the side as well as brushed on the finished Dutch baby.
  7. Also, while the Dutch Baby bakes, cut up strawberries into small slices or pieces and rinse and prepare the blueberries, raspberries and blackberries.
  8. To serve, once the Dutch Baby deflates a bit, maybe 2-3 minutes, sprinkle some of the fresh fruit into the center and brush on some of the apricot glaze, then sprinkle powdered sugar over the entire pan.
  9. Cut into eight wedges and serve each with additional fruit and glaze on the side.

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© Author: A Family Feast
Cuisine: Dutch, German Method: Baked