Recipe Database
Mixed Berry Dutch Baby
Mixed Berry Dutch Baby
Serves: 8

3 lg Eggs
1/2 ts Lemon zest fine grate
1/3 c Sugar
pn Salt
2/3 c All Purpose Flour
2/3 c Milk
2 c Raspberries
2 c Blackberries
4 tb Unsalted butter
Confectioner Sugar for top

Preheat the Big Green Egg to 425 degrees, and heat a 10 inch cast iron Dutch oven over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon or lime zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add one cup each of the raspberries and blackberries.
Melt the butter in the Dutch Oven add the batter spreading the fruit evenly.
Bake indirect using the plate setter for about 25 minutes or until the edges are browned and puffed and the center is lightly browned in spots.
Transfer the Dutch Oven to a trivet and dust the Dutch Baby with confectioners sugar. cut into wedges and serve with the remaining fresh berries.


We used Fred's 100 year old Cast Iron Dutch oven for this dish.
These recipes were performed at the Big Green Egg Headquarters in Tucker on 6/13/09 to be aired on Fathers day weekend. "Fats" Kevin Jenkins on the Lead Microphone, Chef Fred Genovese performing as usual as Chef and recipe guru, Linda G. Doing her thing with the watch/clock and fingers, keeping us on schedule. Karen J. Doing her best to keep us all in line, and running the board. Mike Stock doing his best to keep ahead on two Big Green Eggs with B.J. Culver in attendance and a great help doing the food running.