Pear Raspberry Dutch Baby

http://jessicaburns.com/2014/01/pear-raspberry-dutch-baby/?utm_source=rss&utm_medium=rss&utm_campaign=pear-raspberry-dutch-baby

2 pears, sliced
1 cup raspberries, fresh
¼ cup sugar
½ teaspoon cardamom
2 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon kosher salt
½ stick of butter

Heat the oven to 425 degrees.

Melt butter in an oven proof skillet. Add in sliced pears, raspberries, sugar and cardamom. Once coated, place in the oven for 10 minutes. Whisk eggs in a medium-sized bowl, adding in the milk, flour and salt. Mix until just smooth.

Quickly remove the skillet from the oven and pour batter onto the fruit and put back in the oven. You’ll want to do this very quickly as to ensure the skillet and oven do not loose heat.

Bake for 15 to 20 minutes or until the Dutch Baby is puffy and golden. Remove from the oven and dust with powdered sugar, slice and serve immediately.