Almond Dutch Baby with Vanilla Bean Crème Fraîche and Strawberries
Serves: 1 large pancake
Crunchy almonds sprinkled over the batter lends some crunchy texture and toasty flavor to this oven baked pancake.
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • ⅔ cup all-purpose flour
  • ⅔ cup milk
  • ½ teaspoon almond extract
  • pinch of kosher salt
  • ¼ cup sliced almonds
  • 8 ounces crème fraîche
  • 1 vanilla bean, split
  • 3 tablespoons sugar, divided
  • 1 lb. fresh strawberries, stemmed and sliced
  1. Preheat the oven to 425°F. Place a cast iron skillet or pie pan in the oven while it preheats.
  2. Once the oven is hot, add the butter to the pan and allow it to melt in the oven.
  3. In a blender, or using a hand mixer, blend the eggs, flour, milk, almond extract, and pinch of salt until completely smooth and combined. Don't bother whipping it, just make sure it's lump free and well combined. Swirl the butter to coat the pan and pour in the batter on top. Sprinkle the batter with the sliced almonds and return to the oven. Bake for 18 minutes, until puffed and golden.
  4. While the dutch baby bakes, stir the seeds from a vanilla bean and 1 tablespoon of sugar into the crème fraîche. In a bowl, toss the strawberries with the remaining sugar. Serve the baked dutch baby with the vanilla bean crème fraîche and sugared strawberries.
Adapted from this Blueberry-Lemon Dutch Baby
Recipe by at