Strawberry & Balsamic Vinegar Dutch Baby
This is wonderful served with thick cream. It would also be fantastic served with fresh strawberries, or even fresh strawberries marinated in balsamic vinegar.
I have successfully made this with frozen strawberries, so freeze strawberries when in season so you can enjoy Dutch Babies all year round.
You will need a 20cm (8 inch) cast iron or stainless steel fry pan for this dish. Do not use a non-stick pan.
I have successfully made this with frozen strawberries, so freeze strawberries when in season so you can enjoy Dutch Babies all year round.
You will need a 20cm (8 inch) cast iron or stainless steel fry pan for this dish. Do not use a non-stick pan.
Calories:
Ingredients
- 150 g fresh or frozen strawberries halved
- 2 -3 teaspoons golden caster sugar
- 1 teaspoon balsamic vinegar
- 1 Tablespoon butter
- 110 g white spelt flour 2/3 cup & 2 Tablespoons
- 2 large eggs
- 160 ml milk 2/3 cup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 220C (200C fan forced)
- Measure the flour into a medium bowl.
- In a separate bowl, beat the eggs together.
- Mix the milk and vanilla into the eggs.
- Make a well in the centre of the flour and slowly pour the egg mixture into the flour, stirring the liquid into the flour to make a thin batter.
- Set the batter aside.
- Place the strawberries and butter into the fry pan. Sprinkle over the sugar and the balsamic vinegar.
- Place the fry pan over a medium heat and cook for 2-3 minutes until the juices start to release from the strawberries.
- Gently pour the batter over the strawberries and immediately place the fry pan in the oven.
- Bake for 15 - 20 minutes, until the Dutch Baby is golden and puffy, and set in the middle.
- Serve immediately with lots of cream.
Notes
The sweetness of your strawberries will dictate the amount of sugar you require. Taste your strawberries and use the sugar accordingly.
The balsamic vinegar leaves black streaks along the side of the Dutch baby. It is not burnt and tastes fine. Don't be scared.