White Cheddar Dutch Baby With Cranberries & Herbs
3 large eggs, room temperature
1/2 cup whole milk, room temperature
1/2 cup bread flour
2 garlic cloves
2 tbsp assorted fresh herbs, finely chopped and divided (any combination of thyme, tarragon, parsley, rosemary, chives, basil, oregano)
1/4 tsp kosher salt
2 cups fresh or frozen cranberries
1/2 cup water
1 medium orange, zested and juiced (about 2 teaspoons zest, ½ cup orange juice)
1/2 cup granulated sugar
Preheat the oven to 400°F.
Place a 10-inch cast iron skillet (or a 10-inch oven-proof nonstick skillet) in the oven and heat for 10 minutes.
While the skillet is in the oven, prepare the batter: Combine the eggs, milk, and flour into the bowl of a blender or a mixing bowl. Blend to combine for about 45 seconds to 1 minute, or whisk ingredients until smooth.
Add 1 tablespoon of assorted herbs to the batter. Pulse a few times with a blender, or whisk to combine.
Remove the hot skillet from the oven with a dry kitchen towel or oven mitts. Melt the butter in the skillet and swirl around to cover the sides and bottom of the pan. Pour batter into the skillet and place in the oven.
Bake for 15 minutes. Remove the Dutch baby from the oven and quickly set the cheese slices over top. Return the Dutch baby to the oven and bake for 5 more minutes. Turn the oven off and rest the Dutch baby in the oven for an additional 5 minutes. Remove from heat.
Garnish the Dutch baby with the remaining herbs. Slice and serve with the cranberry spread immediately.
Combine fresh or frozen cranberries, water, orange zest, orange juice, and sugar in a medium pot. Simmer on medium-low heat for 15 minutes, or until the cranberries burst and break down, stirring every few minutes. Remove from heat. Serve with Dutch baby.