Chocolate Chip Dutch Baby Recipe
fromanediblemosaic.comwww.anediblemosaic.com/giveaway-winner-product-review-recipe-for-chocolate-chip-duty-baby-with-glazed-strawberries
Part crêpe and part popover, this Dutch baby recipe is a giant puffy breakfast treat with a luscious custardy interior and crisp, golden exterior. Here we dress it up with chocolate chips and fresh strawberry sauce, but the customization possibilities are endless!
Ingredients
Instructions
For the Macerated Strawberries:
Add the strawberries and sugar to a bowl and gently toss to coat. Let sit at room temperature for 20 minutes (or a couple hours in the fridge) while you make the Dutch baby.
For the Dutch Baby:
Preheat the oven to 450F and put a 12-inch cast-iron skillet in the oven to heat up.
Meanwhile, whisk together the milk, flour, sugar, salt, eggs, and vanilla in a medium bowl until smooth (or blend it in a blender). The batter will be thin, similar to crêpe batter. (If you have time, let the batter rest for 20 minutes before baking.)
Once the skillet is preheated, add the butter and let it melt, using potholders to swirl the pan to spread the butter evenly. Carefully pour in the batter and sprinkle the chocolate chips on top. Bake until puffed and golden, about 12 to 15 minutes.
Serve immediately along with the macerated strawberries on top. You can add more chocolate chips on top, and sprinkle on powdered sugar if desired.
Nutrition
- Calories
- 375 kcal
- Carbohydrate Content
- 46 g
- Protein Content
- 10 g
- Fat Content
- 17 g
- Saturated Fat Content
- 9 g
- Trans Fat Content
- 0.4 g
- Cholesterol Content
- 154 mg
- Sodium Content
- 371 mg
- Fiber Content
- 2 g
- Sugar Content
- 26 g
- Unsaturated Fat Content
- 5 g
- Serving Size
- 1 serving
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