DUTCH BABY WITH BLACKBERRY COMPOTE

These are so easy to make, but seem so utterly fancy. You can use any skillet that you can put in the oven. Most recipes suggest cast iron, but I use a ceramic one and it's literally slide right out and onto the plate without sticking EVERY time so...there's no need to involve seasoned cookware here. The compote is also something that sounds complicated, but is super simple. You can use pretty much any fruit and it turns out great.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipes: The New York Times

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INGREDIENTS:

Blackberry Compote:

12 ounces Blackberries

1/2 cup Water

1 1/2 Tablespoons Granulated Sugar

1/2 Tablespoon Lemon Juice

Dutch Baby:

3 large Eggs, at room temperature

1/2 cup all-purpose Flour

1/2 cup Whole Milk, at room temperature

1 Tablespoon Sugar

Pinch of Nutmeg

4 Tablespoons Unsalted Butter

To Serve:

Syrup

Preserves

Confectioners' Sugar

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TOOLS:

Heavy 10-inch skillet

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DIRECTIONS:

To make the Blackberry Compote:

In a small skillet or frying pan add Blackberries, Water, Sugar and Lemon Juice.

12 ounces Blackberries

1/2 cup Water

1 1/2 Tablespoons Granulated Sugar

1/2 Tablespoon Lemon Juice

Cook on low heat until the Blackberries are soft and the liquid begins to thicken slightly.

Tada!

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To make the Dutch Baby:

Heat oven to 425 degrees.

Combine Eggs, Flour, Milk, Sugar and Nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.

3 large Eggs

1/2 cup all-purpose Flour

1/2 cup Whole Milk

1 Tablespoon Sugar

Pinch of Nutmeg

Place Butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) gently pour the batter into the center of the pan. Return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.

4 Tablespoons Unsalted Butter

Remove pancake from oven, cut into wedges and serve at once topped with Blackberry Compote and/or syrup, confectioners' sugar.