Chocolate Chip Dutch Baby

I modified a friend’s traditional Dutch baby recipe to create this version. My family thinks it’s just terrific, and I love how easy it is.

—Mary Thompson, LaCrosse, WI

TAKES: 30 MIN. • MAKES: 4 SERVINGS

• ¼ cup miniature semisweet chocolate chips
• ¼ cup packed brown sugar

DUTCH BABY

• ½ cup all-purpose flour
• 2 large eggs, room temperature
• ½ cup half-and-half cream
• ⅛ tsp. ground nutmeg
• Dash ground cinnamon
• 3 Tbsp. butter
• Optional: Maple syrup and additional butter

1. 1. In a small bowl, combine chocolate chips and brown sugar; set aside. In another small bowl, beat the flour, eggs, cream, nutmeg and cinnamon until smooth.
2. 2. 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.

1 SLICE: 313 cal., 17g fat (10g sat. fat), 144mg chol., 140mg sod., 33g carb. (21g sugars, 1g fiber), 6g pro.

APPLE DUTCH BABY: Omit the chips, brown sugar, maple syrup and additional butter. Mix and bake Dutch baby as directed. Meanwhile, in a small saucepan, cook and stir 1 chopped peeled medium tart apple, ½ cup apple jelly and ⅛ tsp. ground cinnamon until jelly is melted. Top each slice with apple mixture.

FRUITED DUTCH BABY: Omit the chips, brown sugar, maple syrup and additional butter. Mix and bake Dutch baby as directed. Combine 2 sliced medium firm bananas and 1 cup sliced fresh strawberries. Top Dutch baby slices with fruit and, if desired, whipped cream;; sprinkle each serving with 1 Tbsp. toasted flaked coconut.

SWEET SECRET

This recipe is plenty sweet on its own, so you may not even need syrup. That said, you can always spruce up servings with fresh raspberries or a dollop of whipped cream.