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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.
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Servings 4 people

Ingredients
  

BLUEBERRY MAPLE SYRUP

  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice
  • 2/3 cup pure maple syrup

Dutch Baby

  • 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

Instructions
 

Blueberry Maple Syrup

  • Toss blueberries with lemon juice and maple syrup in a small bowl and set aside.

Dutch Baby

  • 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.