Strawberry Dutch Baby
Recipe: #22869
February 13, 2016
Categories: Breakfast, Desserts, Strawberry, Scandinavian, South American, Brunch, Vegetarian, Milk, Kosher Dairy, more
"Great twist on the original recipes. This recipe is from the "Taste of the South - The Annual Cast-Iron Issue". We are coming into our strawberry season here in Florida, so posting some recipes to put those yummy sweet strawberries to use. Who doesn't love chocolate and strawberries?"
Ingredients
-
-
-
- Garnish
-
Nutritional
- Serving Size: 1 (208.7 g)
- Calories 359
- Total Fat - 17.1 g
- Saturated Fat - 8.9 g
- Cholesterol - 242.8 mg
- Sodium - 335.9 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 1.9 g
- Sugars - 20.3 g
- Protein - 11.7 g
- Calcium - 115.2 mg
- Iron - 1.4 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees. Place a 10-inch cast-iron skillet in oven to preheat.
Step 2
In a large bowl, whisk together eggs, milk, vanilla, flour, sugar and salt for 30 seconds.
Step 3
Carefully remove hot skillet from oven. Add butter to skillet, let melt. Pour batter into hot skillet.
Step 4
Bake until puffy and golden brown, 10-12 minutes. Top with strawberries and ice cream. Garnish with confectioners' sugar, if desired. Serve immediately and enjoy!!
Tips
No special items needed.