Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats.
- Prepare the Hazelnut Streusel: In a small bowl, combine all Hazelnut Streusel ingredients. Cut the butter into the flour and sugar using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Prepare the Berry Compote: In a saucepan, combine all Berry Compote ingredients. Cook over medium heat, stirring occasionally, until berries have softened and released their juices, about 15-20 minutes. The balsamic glaze adds a concentrated sweetness.
- Prepare the Dutch Baby Batter: In a blender, combine all Dutch Baby Batter ingredients. Blend until smooth.
- Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the skillet and swirl to coat. Pour the Dutch Baby Batter into the hot skillet.
- Sprinkle the Hazelnut Streusel evenly over the batter.
- Bake for 25-30 minutes, or until puffed and golden brown. The Dutch Baby will deflate slightly as it cools.
- Top with a dollop of Crème Fraîche, drizzle with Berry Compote, and dust with Powdered Sugar before serving.
