What you’ll need:

A kitchen scale

125g cake flour

125 ml of milk 

3 large eggs, lightly beaten

¼ tsp cinnamon

pinch of salt

3 Tbsp of butter

2 Tbsp of powdered sugar

fresh fruit to taste: raspberries, banana, blueberries and strawberries all work great. 

1 hollow easter bunny.

Large spoon to break it up with. 


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). 

Put it all together:

FIRST: Preheat the oven to 425F. 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 no 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 sauce pan 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 liking. Server warm over dutch baby pancake in skillet, or after slices are cut.