Roasting grapes intensifies their sweetness and creates a touch of caramelization. When combined with lemony fresh thyme and spooned onto a custardy oven pancake, it’s a unique trio of tastes and textures you’ll adore when you whip up our Roasted Grape Dutch Baby.
Roasted Grape Dutch Baby
Makes 4 to 6 servings
Ingredients
- 2 cups assorted grapes, halved
- 4 tablespoons unsalted butter, softened and divided
- 3 tablespoons maple syrup, divided
- 1 teaspoon minced fresh thyme
- 4 large eggs, room temperature
- ⅔ cup all-purpose flour
- ¼ cup granulated sugar
- ⅔ cup whole milk, room temperature
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- Garnish: fresh thyme sprigs
Instructions
- Preheat oven to 425°.
- In a 10-inch cast-iron skillet, stir together grapes, 2 tablespoons butter, 2 tablespoons maple syrup, and thyme.
- Bake until grapes are softened and liquid is bubbly, 10 to 15 minutes. Strain grapes through a fine-mesh sieve, reserving liquid in a medium microwave-safe bowl. Wipe skillet clean with a damp paper towel. Leave oven on.
- In the container of a blender, process together eggs, flour, sugar, milk, vanilla, and salt until smooth.
- Place remaining 2 tablespoons butter in skillet; place skillet in oven just long enough for butter to melt. Pour batter into melted butter in skillet (do not stir together).
- Bake until puffed and golden brown, about 20 minutes. Reduce oven temperature to 300°. Bake 5 minutes more.
- Meanwhile, loosely cover bowl of grape liquid with plastic wrap, and heat on high until liquid is thick and bubbly, 2 to 3 minutes. Carefully remove plastic wrap; stir in grapes and remaining 1 tablespoon maple syrup. Spoon grape mixture onto hot Dutch baby. Garnish with thyme, if desired. Serve immediately.
