Dutch Baby with Maple Cranberry Syrup

Preheat your oven to 400°F. Ensure the oven is well-heated for the best results.

In a blender or food processor, combine the eggs, flour, almond milk, sugar, and salt. Blend until smooth.

Place a 9- or 10-inch oven-safe skillet in the oven with the butter. Let it melt and sizzle for 1-2 minutes until it’s golden and fragrant.

Carefully pour the batter into the hot skillet and return it to the oven. Bake for 15-20 minutes until the edges are golden brown and the Dutch baby is puffed up.

Remove from the oven and let it cool slightly. It will deflate as it cools, which is normal.

In a medium saucepan over medium-high heat, combine water, sugar, and maple syrup. Stir until the sugar dissolves.

Lower the heat to medium and add the cranberries, allspice, and orange zest. Let the mixture simmer until the cranberries burst and the syrup thickens, about 10 minutes.

Remove from heat and let it cool slightly before serving.

Serve the Dutch baby directly from the skillet or transfer it to a large platter. Generously drizzle the Maple Cranberry Syrup over the top, letting it pool in the center and cascade over the edges.

Optional: Add a dollop of whipped cream or a dusting of powdered sugar for extra indulgence.