This dutch baby recipe is the perfect Thanksgiving leftover recipe!
Large eggs, all-purpose flour, lemon zest, lemon juice, whole milk, sugar, vanilla extract, salt, butter, whipped cream, cranberry compote
Preheat your oven to 425 degrees.
Batter: In a large bowl, add in your dry ingredients: flour, salt, sugar and mix to combine. Next, add in your milk, eggs, vanilla extract and lemon zest. Optional to add a splash of lemon juice here as well. Whisk and blend until combined with a hand mixer or blender. Set aside in the fridge for 20 minutes and to let the batter flavors come together.
Cranberry Compote: In a medium pot, add in your cranberries and finish with white sugar, brown sugar, orange juice, orange zest, water and a pinch of salt. Bring to a boil, then bring to a simmer until the cranberries pop and create your sauce.
Whipped Cream: Whip your heavy cream, sugar and vanilla extract with a hand mixer, stand mixer or whisk and set aside until ready to serve. You can also use ready made whipped cream if you prefer, too.
In a cast-iron skillet or pan (we are using a 10-inch cast iron skillet – 10 1/4th inch), melt butter until sizzling and bubbling (but not browned or burnt). Pour over your dutch baby batter in the hot skillet and transfer to the oven at 425 degrees.
Bake in the oven for 20-25 minutes until your batter has crisped at the edges and the batter is fully cooked to golden brown.
Remove, and finish with powdered sugar, your cranberry compote, whipped cream and optional to drizzle on maple syrup, cinnamon and garnish with more lemon zest.