Chocolate Chip Dutch Baby Recipes

Steps:

• In a small bowl, combine chocolate chips and brown sugar; set aside. In a small bowl, beat the flour, eggs, cream, nutmeg and cinnamon until smooth. , Place butter in a 9-in. pie plate or an 8-in. cast-iron skillet. Heat in a 425° oven until melted, about 4 minutes. Pour batter into hot pie plate or skillet. Sprinkle with chocolate chip mixture. Bake until top edges are golden brown, 13-15 minutes. Serve immediately, with syrup and butter if desired.

Steps:

• In a small brown bowl, combine chocolate chips and brown sugar; set aside in a small mixing bowl, beat the flour, eggs, cream, nutmeg, and cinnamon until smooth.
• Place butter in a 9 inch pie plate. Heat at 425°F for 4-6 minutes or until melted. Pour batter into hot pie plate. Sprinkle with chocolate chip mixture.
• Bake for 15-20 minutes or until top edges are golden brown. Serve immediately with syrup and butter if desired.

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

Steps:

• Preheat oven to 425 degrees. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until foamy, 1 minute. In a large cast-iron skillet, melt butter over medium. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, 20 minutes. Dust with confectioners' sugar and serve immediately.

Steps:

• Preheat oven to 450.
• Place a 9 inch cast iron skillet in a 450 oven for 15 minutes.
• Combine first 5 ingredients, stirring with a whisk until smooth.
• Melt 1 T butter in preheated pan until browned, swirling to evenly coat pan.
• Add batter; sprinkle with chocolate chips.
• Bake at 450 for 10 minutes or until puffed and browned.
• Cut banana halves in half crosswise.
• Melt 1 T butter in a large skillet over medium high heat.
• Add bananas; cook 2 minutes on each side or until browned. Add liqueur; simmer 1 minute.Serve with Dutch baby; top with whipped topping.