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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. | 2. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. | 3. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries. | 4. Melt the butter in the skillet and add the batter, spreading the fruit evenly. | 5. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. | 6. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners’ sugar. | 7. Cut into wedges and serve with the remaining fresh berries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
lemon zest	1/2	teaspoon	grated	-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
salt	1	pinch		-	-	-	-
purpose flour	2/3	cup		-	-	-	-
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
raspberry	2	cups		127.92	29.3724	2.952	1.599
blackberry	2	cups		123.84	27.6768	4.0032	1.4112
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.