The combination of spiced, buttery pears; tart creme fraiche; and baked pancake is sublime, and so festive. For maximum puff, let the eggs and milk sit out for 30 minutes to take the chill off before making the batter.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
40 mins
1 10-inch Dutch baby


Ingredient Checklist


Instructions Checklist
  • Place a 10-inch cast-iron skillet in the oven. Preheat to 425°. In a blender, combine eggs, milk, flour, granulated sugar, vanilla and 1/2 teaspoon of the salt. Blend until no lumps remain.

  • Core and thinly slice pears. Toss slices with lemon juice. In a small bowl, mix brown sugar, cinnamon, ginger, nutmeg, cardamom, pepper, and the remaining 1/4 teaspoon salt.

  • Melt 2 tablespoons of the butter in hot pan in oven. Remove pan from oven. Carefully swirl butter around pan to coat. Pour batter into pan; return to oven. Bake until edges are puffed and browned, 15 to 20 minutes.

  • Meanwhile, in a large skillet, melt the remaining 2 tablespoons butter over medium. Add pears and brown sugar mixture. Cook until pears are caramelized, 6 to 7 minutes. Serve Dutch baby with pears, crème fraîche and powdered sugar (if using) and lemon wedges.

Nutrition Facts

228 calories; fat 11g; cholesterol 115mg; saturated fat 6g; carbohydrates 28g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 15g; protein 5g; vitamin a 428.3IU; vitamin c 18.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 36.8mcg; vitamin b12 0.3mcg; sodium 338mg; potassium 178mg; calcium 65mg; iron 1.3mg.