Recipe for a Vanilla Bean Dutch Baby with Red Wine Poached Plums and Creme Fraiche by Anisa Sabet, for The Macadames.
For a few weeks there I saw a trail of Dutch babies pop up on instagram so set out to make my own version. I absolutely loved the red wine poached pears I used to top on a creamy rice pudding so used this recipe as a base to poach some plums. I absolutely love the result, it goes perfectly with the simple vanilla bean dutch baby and a dusting of icing sugar. After poaching the plums you cook down the wine and sugar to create really lovely sticky red wine sauce you can drizzle all over the pancake.
A few things I learned when making this recipe, you can’t substitute plain flour for self raising flour (results in a really dense pancake) and you have to sift all the ingredients (including baking powders). This helps to create a really light and fluffy pancake which the way a dutch baby should be.
I served mine with creme fraiche and some freshly grated orange zest which matched perfectly. Ice cream, double cream or even mascarpone would work well too.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Medium saucepan
- Cast iron skillet
For the poached plums:
- 200ml red cooking wine
- 1/3 cup caster sugar
- Zest from 1/4 of an orange, plus extra to serve
- 1 cinnamon stick
- 1 star anis
- 2 plums, cut in half and stones removed
For the dutch baby:
- 1/3 cup sugar
- 3 large eggs, at room temperature 30 minutes
- 2/3 cup whole milk at room temperature
- 2/3 cup plain flour
- 1 teaspoon vanilla bean paste
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- Nob of butter
- To serve: creme fraiche, finely grated orange zest, icing sugar
1. Preheat oven to 220°C. Pop in the skillet to pre-heat.
2. To make the poached plums: In the medium saucepan, bring the red wine, sugar, orange zest and spices to the boil until it is simmering, allow to reduce by half. Drop in the plum halves, turn off the heat and cover the saucepan with glad wrap. Allow the plums to soak up the red wine mixture for around 10 minutes. Lift out and set aside. The red wine will still bit a bit too watery, so cook down until nice and syrupy. Strain and set aside – you will want to drizzle this all over your dutch baby.
2. To make the dutch baby: Beat sugar and eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more.
3. Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
4. To serve: serve the dutch baby topped with poached plums, a drizzle of red wine syrup, creme fraiche, finely grated orange zest and dusted with some icing sugar.
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For another similar recipe, try my frangelico french toast with vanilla bean creme fraiche.