fresh fruit to taste: raspberries, banana, blueberries and strawberries all work great.
1 hollow easter bunny.
Large spoon to break it up with.
For the compote:
1 cup of blueberries
2 tbsp of filtered water
2 tbsp of sugar
A dash of ground cloves, ground cinnamon & ground cayenne pepper
a pinch of salt
¼ tsp vanilla extract
a shot of tequila (if you’re feeling frisky).
Instructions
FIRST: Preheat the oven to 425 F. Put your skillet on a low rack & heat for 10 minutes, until very hot.
NEXT In a medium bowl, whisk together the flour, salt, cinnamon, milk & eggs until just combined. Do not over mix, it can be a little lumpy.
THEN pull out your hot skillets and melt 1 Tbsp into the pan, swirling around the bottom and edges to coat.
FOLLOWING this, immediately pour in the batter until it covers the bottom of the pan by ¼” – ⅜” thick, and bake about 20-25 minute, or until puffed & golden brown.
FINISH by taking the skillet dutch baby out of the oven and allowing the middle to sink. Top with compote, fresh fruit slices, smashed easter bunny bits, & shake a generous amount of powdered sugar over everything. Cut to serve piping hot directly from the skillet onto guests plates.
Making the compote:
In a saucepan over medium/high heat, combine blueberries, sugar & spices and bring to a boil, stirring frequently to keep berries from sticking and burning to the bottom, about 10 minutes until boiling. Once at a boil, lower heat & add vanilla and optional 1/2 shot of tequila. Keep mixing until the sauce is thickened and berries are partially dissolved to your liking. Serve warm over dutch baby pancake in skillet, or after slices are cut.
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