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Cranberry Dutch Baby

by Chris Salicrup


for 4 servings

Cranberry Sauce

  • 1 cup
    leftover cranberry sauce (275 g)
  • 1 tablespoon
    grated orange zest
  • 1 teaspoon
    grated lemon zest
  • 2 tablespoons
    maple syrup, more or less depending on the sweetness of your original cranberry sauce
  • fine sea salt

Dutch Baby

  • 3 tablespoons
    egg, at room temperature
  • ½ cup
    whole milk, room temperature (120 mL)
  • ½ cup
    all purpose flour (60 g)
  • ½ teaspoon
    fine sea salt
  • 1 vanilla bean, split and scraped
  • 3 tablespoons
    unsalted butter
  • confectioners sugar
  • maple syrup, optional
    Calories 216
    Fat 12g
    Carbs 20g
    Fiber 0g
    Sugar 6g
    Protein 4g

Estimated values based on one serving size.



  1. Preheat the oven to 425°F (225°C).
  2. In a small saucepan set over medium-low heat, add leftover cranberry sauce.
  3. Stir in the orange zest, lemon zest, and maple syrup.
  4. Season with a pinch of salt.
  5. Stir together and heat until warmed through.
  6. Remove the pan from the heat and set aside.
  7. In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
  8. Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
  9. Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
  10. Bake until puffed and golden around the edges, 18 to 22 minutes.
  11. Remove the Dutch baby from the oven and dust with Confectioners’ sugar.
  12. Serve immediately with maple syrup, if desired.
  13. Enjoy!