Giant Rainbow Dutch Babies Recipes

GIANT RAINBOW DUTCH BABIES

Steps:

• Preheat the oven to 450 degrees F.
• Divide the butter among four medium cast-iron skillets and place in the oven.
• In a large blender, combine the eggs, milk, flour, 2 tablespoons of the vanilla and 1/4 cup of the sugar. Blend until smooth, 30 to 60 seconds.
• Once the butter is melted and beginning to brown, carefully pull the skillets from the oven and evenly divide the batter among the skillets. Bake for 15 to 20 minutes, until bubbling and browned.
• Meanwhile, place the blackberries, raspberries and strawberries in separate saucepans. Juice 1/2 lemon into each pan. Add 1/4 cup of the sugar and 1 tablespoon vanilla to each pan. Cook over medium heat, stirring, for 8 to 10 minutes. Make sure you watch the berries so they don't burn. If you like, use a spoon or spatula to crush the raspberries and blackberries to more of a paste.
• Combine the cream, mascarpone, the remaining 1/4 cup sugar and 2 tablespoons vanilla in a stand mixer fitted with the whisk attachment. Whip for about 1 minute. Mix in food coloring until you reach the desired color.
• To assemble: Place a Dutch baby on a serving plate and spread with the blackberries. Add a second Dutch baby and the raspberries. Repeat with a third Dutch baby and the strawberries. Top with the final Dutch baby (cooled so as not to melt the topping) and spread with the whipped topping. Garnish heavily with the rainbow sprinkles and dust with confectioners' sugar.

GIANT DUTCH BABY PANCAKE WITH RASPBERRIES AND NUTELLA SYRUP

Steps:

• Preheat the oven to 425 degrees.
• In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests.
• Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden.
• For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside.
• For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside.
• As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.