Tess Darrow of Egg Press has shared a recipe for a Dutch baby with us this week that is the perfect base for any seasonal fruit you may have on hand. While she has done it with blackberries, I could easily see it with caramelized pears, the last of the plums or divinely prepared quinces (I like mine with ginger). It’s also quick, easy and hands off, so you can put this in the oven while you prepare the rest of the meal and in 20 minutes, you’ll have it all ready to go on the table at the same time! If you have great winter fruit compotes or preparations to share, please do! We’re always looking for new-to-us ideas! — Kristina
About Tess Darrow and Egg Press: Tess lives in chaos with her husband, two young boys, dog, Angora rabbit, chickens, yarn collection and garden in Portland and owns Egg Press. Kara lives in relative peace with her collections of beautiful furnishings and things and tools around the Northwest snapping up treasures in her prized 1988 Saab. Tess and Kara enjoy collaborating together, whether in the design studio, sewing room or kitchen. Egg Press, founded in 1999, is known for its authentic, fun and clever designs and for helping with the resurgence of interest in letterpress printing. To see their work or to learn more about Egg Press, visit eggpress.com.
CLICK HERE for the full recipe after the jump!
For each person, I usually use 1 large egg. The flour-to-milk ratio is 1/4 c. each per egg, so for 4 people, 4 eggs, 1 cup of milk and 1 cup of flour should be enough. Leftovers aren’t the end of the world. You will also need 3 tablespoons of butter.
1. Heat the oven to 425°F. Melt the butter in a cast-iron skillet when the oven has almost reached its full temperature.
2. While the butter is melting, whirl eggs for one minute in a blender. Then add milk and flour and whirl one more minute.
3. Pour mixture into the pre-heated skillet with melted butter, and bake for 15 to 20 minutes until brown and impressive in size.
4. Serve while hot, with créme fraîche, blackberry jam and fresh blackberries. Alternatively, use your favorite seasonal fruit to make jam and to use as a freshly cut garnish.
One large mixing bowl of blackberries (about 8 cups before mashed) is enough to make about ten 1/2-liter jars. Follow the instructions on Pomona’s Pectin box or whichever brand you use.
A longtime friend of mine, photographer and stylist Shelly Coon, photographed our morning in the kitchen. Many of the dishes shown are Heath Ceramics bought at one of our favorite Portland stores, Canoe. Also from Canoe were the best-looking canning jars I know, Weck, which are well worth the cost, especially if you are gifting your homemade preserves. The Weck jars we used are called “mold jars.”
Why Tess Chose This Recipe
I have been, appropriately (Egg Press!), keeping chickens in my backyard and am enjoying fresh eggs daily. The eggs come in a beautiful variety of colors and sizes and are such jewels that it’s sometimes hard to want to cook with them! I have also been obsessed with how Portland is just dripping with blackberries this time of year. Everywhere you go in the city, these nuisance weeds are stocked, and I literally can’t pass a patch without scouting or picking. As a result, this year I have made several batches of jam, most recently with Pomona’s Pectin, which requires very little sugar compared to traditional pectin. In the kitchen with me was fellow Egg Press teammate Kara Yanagawa (designer and great creative).