This raspberry chocolate dutch baby is the perfect addition to any brunch or breakfast. Wake up to the scent of warm vanilla, fresh raspberries and a decadent chocolate glaze wafting through the kitchen.
WHAT IS A DUTCH BABY?
Well according to Wikipedia, a dutch baby actually isn’t dutch at all. It may be a rendition of the traditional German pancake but it actually has its origins in the United States. Well whaddaya know.
So what is it exactly? A dutch baby is a thin pancake that is like a crossover between a popover and a crepe. It is baked in a cast iron skillet and pretty mild in taste so it’s usually topped with fresh fruit and a glaze or sauce.
Dutch babies are so flexible that you could do any combination of fruit and sauce and it’ll taste good. Blackberries and whipped cream? Bananas and peanut butter? Chocolate chips and caramel sauce? Let your creativity fly!
About This Raspberry Chocolate Dutch Baby
This dutch baby is comprised of real vanilla bean, fresh raspberries and a dark chocolate drizzle. The vanilla bean is in the batter so when it is baked, a delicious warm scent wafts through the kitchen.
The batter is like a thick crepe so it’s soft with just a bit of bite and it was the perfect vehicle for the classic combo of raspberry and chocolate.
To make it even more decadent you could add a dusting of powdered sugar or a scoop of vanilla ice cream on top!
More Dutch Baby Recipes:
Recipe for Raspberry Chocolate Dutch Baby
Raspberry Chocolate Dutch Baby
- 2/3 cup milk
- 2 large eggs
- 1 large egg white
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter melted, divided
- 1 tbsp pure vanilla extract
- 1 tsp vanilla bean paste
- 2/3 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- Position a rack in the center of the oven and preheat oven to 425 degree F. Place a 10-inch ovenproof skillet in oven to heat.
- In a blender, combine milk, eggs and egg white, sugar, 1 tablespoon of the butter, vanilla extract, and vanilla bean paste. Blend until smooth, about 1 minute. Add flour, baking powder, and salt and blend for 30 seconds more.
- Remove skillet from oven. Pour the remaining butter into the hot pan and swirl to coat evenly. Pour in batter. Bake until Dutch baby is puffed and golden, 25-30 minutes.
- Topp with fresh raspberries and a drizzle of melted chocolate or any other toppings that you prefer!
Did you make this recipe?
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