Brown Butter Dutch Baby with Goat Brie and Blueberry Maple Syrup
A Dutch baby is a cross between a pancake, a crepe, and a popover. It comes together quickly and can be served for breakfast, brunch, or dessert. This recipe is versatile; try the Dutch baby base as a savory lunch with goat brie, chives, and sea salt.
BLUEBERRY MAPLE SYRUP
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 2/3 cup pure maple syrup
- 3 eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon brown sugar
- Pinch ground mace
- 1/4 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 6 ounces goat brie cut into 1⁄2-inch slices
- Powdered sugar to garnish
- Sea salt to garnish
Blueberry Maple Syrup
- Toss blueberries with lemon juice and maple syrup in a small bowl and set aside.
- Place a Dutch oven (without lid) or a 10-inch skillet into a cold oven and preheat to 400°F.
- Add eggs, milk, flour, brown sugar, mace, and vanilla to a blender or food processor. Blend until completely smooth, scraping down sides as necessary, about 30 seconds.
- Add butter to Dutch oven or skillet and allow to melt and brown in oven, about 4 minutes.
- Carefully remove hot pan from the oven and pour batter in all at once. Bake for 15 minutes.
- After 15 minutes, top Dutch baby with goat brie and bake for an additional 5 minutes.
- Carefully slide Dutch baby onto a cutting board and cut into quarters. Place each quarter on a plate and dust with powdered sugar. Spoon syrup mixture over each portion and sprinkle with sea salt.