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Almond Dutch Baby with Vanilla Bean Crème Fraîche and Strawberries

March 21, 2016 by Leave a Comment

Almond Dutch Baby with Vanilla Bean Crème Fraîche and Strawberries

The very best thing about a Dutch baby, besides those impossibly crisp edges and custardy center, is that it is probably the most foolproof-yet-impressive weekend brunch item you can make. Which means it’s perfect for the upcoming Easter holiday, since we all need a brunch dish in our arsenal that impresses our family members while leaving us looking graceful and effortless in the kitchen–or at least me, who usually looks food-splattered and frizzy-haired. The batter is just a handful of ingredients that get dumped into a blender, or a bowl, and whirled together until smooth. Then, you pour it into a hot skillet with melted butter and let it bake. That’s it. Somehow from a thin and humble batter you end up with one stunner of a pancake, zero flipping involved.

At its simplest, the topping can be a squeeze of lemon juice and a sprinkle of sugar (seriously one of my favorite toppings) or a pour of maple syrup. If you want to get fancy, stir the scrapings from a vanilla bean into a tub of crème fraîche and lightly macerate some strawberries and you’ll have something somehow even more stunning than puffed, golden crown of a pancake–and honestly, it just sounds fancy but takes very little effort which is what weekends mornings are all about, amirite?

Almond Dutch Baby with Vanilla Bean Crème Fraîche and StrawberriesAlmond Dutch Baby with Vanilla Bean Crème Fraîche and Strawberries

Almond Dutch Baby with Vanilla Bean Crème Fraîche and Strawberries
 
Crunchy almonds sprinkled over the batter lends some crunchy texture and toasty flavor to this oven baked pancake.
Author: Cindy
Serves: 1 large pancake

Ingredients
  • 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
Instructions
  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.
Notes
Adapted from this Blueberry-Lemon Dutch Baby
3.4.3177

More from my site

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  • Blueberry Almond Cream SconesBlueberry Almond Cream Scones
  • Blueberry Lemon Dutch BabyBlueberry Lemon Dutch Baby
  • BeerBerry PancakesBeerBerry Pancakes
  • Orange Chocolate Chip PancakesOrange Chocolate Chip Pancakes

Filed Under: breakfast, brunch, holiday, pancakes, waffles Tagged With: almond, baked, breakfast, brunch, Crème Fraîche, Dutch baby, Easter, oven, pancake, puffed, strawberry, vanilla bean

Previous Post: « Creamy Stovetop Macaroni and Cheese
Next Post: Roasted Broccoli and Bacon Quiche »

Reader Interactions

Comments

  1. Michelle @ Hummingbird High

    March 21, 2016 at 6:59 am

    dude this is gorgeous

    Reply
    • Cindy

      March 23, 2016 at 7:48 am

      Thanks, man!!

      Reply
  2. Katrina

    March 21, 2016 at 11:21 am

    ALMONDS!?! Such an awesome addition! This flavour has all the right stuff keeping breakfast fabulous. Yum!

    Reply
    • Cindy

      March 23, 2016 at 7:45 am

      Thanks, Katrina!! xo

      Reply
  3. Trish

    March 21, 2016 at 4:27 pm

    Oh my gosh I LOVE DUTCH BABIES! Soooo into this basically dessert for breakfast vibe. Gorgeous photos!

    Reply
    • Cindy

      March 23, 2016 at 7:43 am

      Thanks, Trish!!

      Reply
  4. Erica

    March 21, 2016 at 5:02 pm

    Perfect edges on this dutch baby if you ask me. And vanilla bean creme fraiche = freaking out over here I’m totally in love with that idea.

    Reply
    • Cindy

      March 23, 2016 at 7:33 am

      It’s SO GOOD! Thanks, Erica!

      Reply
  5. Tori

    March 22, 2016 at 2:28 am

    That’s it, this looks so incredible, I’ve got to try a dutch baby! It’s been on my list forever and yet I’ve never had one. Thanks for the inspiration Cindy!

    Reply
    • Cindy

      March 23, 2016 at 7:33 am

      Do it!!

      Reply
  6. Tessa - Style Sweet CA

    March 23, 2016 at 9:45 am

    This (dutch) baby is tooootallly speaking to me. So good!!!

    Reply
  7. EmilyC

    March 26, 2016 at 8:30 am

    How big was your pan?

    Reply
    • Cindy

      March 27, 2016 at 6:18 am

      It’s a 12-inch pan, but I’ve also used a 10-inch. Sorry for the delayed reply!

      Reply
  8. Angela

    March 29, 2016 at 11:42 am

    That pan looks so different with the straight edges. Where is it from!?

    Reply
    • Cindy

      March 29, 2016 at 9:57 pm

      It’s a Finex pan! http://finexusa.com/

      Reply

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