Strawberry Dutch Baby

3-4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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?"

Original recipe yields 3-4 servings
OK
  • 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 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 & Variations


No special items needed.

Related

Dippity Du Da Deb

What a delightful dessert this was! Fresh strawberries and French Vanilla ice cream make it extra special!

(27 Sep 2019)

KATO BABY

I love dutch babies and your wonderful recipe is no exception my friend. Wow, was this good. Quick and easy to make with great results. A nice puffy pancaked filled with strawberries and vanilla bean ice cream. I could eat this anytime. Thanks for sharing another winner. Made for FYC Tag Game.

review by:
(9 Mar 2016)