honey, cinnamon & countreau dutch baby recipe

orange and cinnamon dutch baby recipe with honey and Countreau syrup

I had never tried dutch babies before, but it was about time. Now that I have, I came up with my own gourmet version: a honey, cinnamon & countreau dutch baby recipe.

I love the way I linked flavors between the batter and the sauce… It is a dutch baby recipe perfect for brunch days or lazy stay-at-home adult Sundays.

Print

orange and cinnamon dutch baby recipe with honey and Countreau syrup

Course brunch

Cuisine german

Servings 2 -4

Author Claudia Rinaldi | Gourmet Project

Ingredients

• 3/4 cups of 00 flour
• 2,5 tablespoons of butter
• 3 tablespoons of brown or coconut sugar
• a pinch of salt
• 1/2 cup of milk
• 2 large eggs
• 1 orange
• 1,5 teaspoon of ground cinnamon
• 2 tablespoon of Countreau or other orange liquor
• 2 tablespoons of honey

Instructions

1. Preheat oven to 180°C.
2. Grate the zest and juice the orange.
3. Place butter and half of the orange zest in a cast iron skillet (or any pan that goes in the oven); oven until almost completely melted. Remove 1,5 spoons of the melted butter and set aside. Return skillet to the oven.
4. Mix together flour, sugar, a pinch of salt, milk, eggs, half of the orange juice, 1 teaspoon of cinnamon and 1 tablespoon of Countreau. Whisk, add the tablespoon of butter and whisk again.
5. Remove the skillet from the oven (it should be very hot know, check that oven has reached the temperature again) and carefully pour the batter into it.
6. Bake in the oven for 15- 20 minutes (you will see edges brown and the center puff).
7. Meantime baine-marie honey, 1/2 teaspoon of cinnamon, the other half of the orange juice and zest and the other tablespoon of Countreau. Stir occasionally, until creamy (5-10 minutes).
8. Remove the skillet from the oven and serve it hot with the honey syrup.

enjoy your dutch baby recipe

Claudia