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Cranberry is a super food that is great for all growing kids! Here are some benefits of cranberry for kids that you should know!

Cranberry is rich in Vitamin C and minerals such as manganese, potassium and copper! With only 1 cup of Cranberry, 20% of your kid’s daily value of vitamin C would be fulfilled.

Cranberry also contains high level of antioxidants such as flavonoids, proanthocyanins, and vitamin A which will help to strengthen your kids’ immune system!

If you are looking at recipes to prepare cranberry for kids, this cranberry dutch baby recipe is something that you should give a try!

Cranberry Dutch Baby

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Cranberry Dutch Baby Print Recipe

Ingredients

Cranberry Sauce

• 1 cup leftover cranberry sauce 275 g
• 1 tablespoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons maple syrup more or less depending on the sweetness of your original cranberry sauce
• fine sea salt

Dutch Baby

• 3 tablespoons egg  at room temperature
• ½ cup Whole milk room temperature, 120 mL
• ½ cup all-purpose flour 60 g
• ½ teaspoon fine sea salt
• 1 vanilla bean split and scraped
• 3 tablespoons unsalted butter
• confectioners sugar
• maple syrup optional

Servings:

Instructions

1. Preheat the oven to 425°F (225°C).
2. In a small saucepan set over medium-low heat, add leftover cranberry sauce.
3. Stir in the orange zest, lemon zest, and maple syrup.
4. Season with a pinch of salt.
5. Stir together and heat until warmed through.
6. Remove the pan from the heat and set aside.
7. In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
8. Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
9. Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
10. Bake until puffed and golden around the edges, 18 to 22 minutes.
11. Remove the Dutch baby from the oven and dust with Confectioners’ sugar.
12. Serve immediately with maple syrup, if desired.
13. Enjoy!

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Cranberry Dutch Baby

Print Recipe

Cranberry Dutch Baby Print Recipe

Ingredients

Cranberry Sauce

• 1 cup leftover cranberry sauce 275 g
• 1 tablespoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons maple syrup more or less depending on the sweetness of your original cranberry sauce
• fine sea salt

Dutch Baby

• 3 tablespoons egg  at room temperature
• ½ cup Whole milk room temperature, 120 mL
• ½ cup all-purpose flour 60 g
• ½ teaspoon fine sea salt
• 1 vanilla bean split and scraped
• 3 tablespoons unsalted butter
• confectioners sugar
• maple syrup optional

Servings:

Instructions

1. Preheat the oven to 425°F (225°C).
2. In a small saucepan set over medium-low heat, add leftover cranberry sauce.
3. Stir in the orange zest, lemon zest, and maple syrup.
4. Season with a pinch of salt.
5. Stir together and heat until warmed through.
6. Remove the pan from the heat and set aside.
7. In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
8. Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
9. Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
10. Bake until puffed and golden around the edges, 18 to 22 minutes.
11. Remove the Dutch baby from the oven and dust with Confectioners’ sugar.
12. Serve immediately with maple syrup, if desired.
13. Enjoy!

Share this Recipe