Photos and recipe courtesy Reclaiming Provincial.
Strawberry Gingerbread Dutch Baby with Vanilla Crème Fraîche
2 Tbsp dark brown sugar
⅔ C Flour
¾ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp cloves
¼ tsp Kosher salt
1 Tbsp Vermont Creamery Vanilla Crème Fraîche
⅔ C whole milk
3 Tbsp Vermont Creamery Cultured Butter
1 qt strawberries, sliced & divided
⅓ C sliced almonds, divided
A few leaves of basil, cut into thin ribbons
- Preheat the oven to 400°. Crack eggs into a food processor and blend for around 2 minutes, until the mixture is very smooth and pale in color. Add the sugar, flour, spices, 1 tbsp of crème fraîche, and milk, and continue to blend until the mixture is once again very smooth.
- Place the 3 tbsp of butter in the FINEX 12″ cast iron skillet. Place the skillet in the oven for 5 minutes, or until the butter has melted and begun to brown. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides. Pour the batter into the pan and return it to the oven.
- Bake for about 7 minutes, then sprinkle half of the strawberries and almonds onto the batter. Continue to bake until the batter has climbed the sides of the pan and the edges are golden brown, approximately another 15–20 minutes.
- Remove from the oven and top with the remaining strawberries, almonds, and basil. Cut into slices and serve topped with vanilla crème fraîche.