Food Recipes Desserts Pies & Tarts Mixed-Berry Dutch Baby 5.0 (2,123) 2 Reviews A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast. More Fruit Desserts Ultimate Summer Fruit Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on February 1, 2019 Save Rate PRINT Share Close Photo: © Hallie Burton Active Time: 10 mins Total Time: 35 mins Yield: 6 to 8 servings Cook Mode (Keep screen awake) Ingredients 3 large eggs 1/2 teaspoon finely grated lemon zest 1/3 cup sugar Pinch of salt 2/3 cup all-purpose flour 2/3 cup milk 2 cups raspberries 2 cups blackberries 4 tablespoons unsalted butter Confectioners' sugar, for dusting Directions Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries. Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries. Originally appeared: July 2009 Rate It Print