Grape Dutch Baby

The Saratogian (Saratoga, NY) - - NEWS -

Prep time: 15 min­utes Cook time: 20 min­utes serv­ings: 4 3 large eggs 2/3 cup all-pur­pose flour 2/3 cup low-fat milk 1/2 tea­spoon vanilla 1/2 tea­spoon salt 5 ta­ble­spoons un­salted

but­ter, di­vided 2 cups red Cal­i­for­nia

grapes, halved 2 ta­ble­spoons brown sugar 1/8 tea­spoon cin­na­mon (op­tional) con­fec­tion­ers’ sugar Heat oven to 450 F. Put large (10-inch) ca­st­iron or oven­proof skil­let in oven.

With elec­tric mixer on high speed, beat eggs un­til frothy then beat in flour, milk, vanilla and salt, and beat un­til smooth, about 1 minute (bat­ter will be thin). re­move skil­let from oven and add 2 ta­ble­spoons but­ter, swirling to cover pan. Pour in bat­ter and re­turn to oven. Bake un­til puffed and golden brown, 14-19 min­utes.

While pan­cake is bak­ing, in an­other skil­let over high heat, melt re­main­ing but­ter and add grapes, brown sugar and cin­na­mon, if de­sired. Cook un­til grapes are heated through and sugar has melted. spoon grapes over pan­cake, sprin­kle with con­fec­tion­ers’ sugar and serve. Nu­tri­tional in­for­ma­tion per serv­ing: 280 calo­ries; 6 g protein; 22 g car­bo­hy­drates; 18 g fat (58% calo­ries from fat); 10 g sat­u­rated fat (32% calo­ries from sat­u­rated fat); 180 mg choles­terol; 380 mg sodium; 1 g fiber.

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