Dutch Baby with Cream Cheese and Strawberries

Dutch Baby pancakes are very similar to a popover or a Yorkshire pudding.  You can use them as a base for a savory or sweet item.  Today we are going for a sweet breakfast treat by making a cream cheese filling and mixing in sliced fresh strawberries.  So Yummy.

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We start by heating on baking pan, traditionally a cast iron skillet or a glass pie dish, in a hot oven at 425ºF/220ºC.

While this is heating, you mix the eggs, milk and flour together.  Then you pour it into your warmed pan which you have melted a chunk of butter to prevent sticking.

Pour in your filling, place in the oven and bake away.  Watch it rise as it bakes.

Meanwhile, make the cream cheese filling by whipping room temperature cream cheese and powdered sugar and a little lemon juice together.  Slice some strawberries and set aside to top your Dutch Baby bakes.

Spread Cream cheese mixture and top with strawberries.

Spread Cream cheese mixture and top with strawberries.

After removing the Dutch Baby from the oven spread your cream cheese mixture on top.

Cut into wedges and serve,  So simple and elegant.

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Dutch Baby with cream cheese and strawberries.

 

 

Nutrition Facts
Dutch Baby with Cream Cheese and Strawberries
Amount Per Serving
Calories 3650 Calories from Fat 1449
% Daily Value*
Total Fat 161g 248%
Saturated Fat 100g 500%
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 436mg 145%
Sodium 1746mg 73%
Potassium 1312mg 37%
Total Carbohydrates 534g 178%
Dietary Fiber 15g 60%
Sugars 260g
Protein 64g 128%
Vitamin A 110%
Vitamin C 147%
Calcium 76%
Iron 74%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Dutch Baby with Cream Cheese and Strawberries
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Votes: 1
Rating: 5
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Rate this recipe!
A German style pancake is topped with a sweetened cream cheese topping and fresh strawberries. Yummy!
Servings Prep Time
1 10-inch Pancake 10 minutes
Cook Time
25 minutes
Servings Prep Time
1 10-inch Pancake 10 minutes
Cook Time
25 minutes
Dutch Baby with Cream Cheese and Strawberries
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
A German style pancake is topped with a sweetened cream cheese topping and fresh strawberries. Yummy!
Servings Prep Time
1 10-inch Pancake 10 minutes
Cook Time
25 minutes
Servings Prep Time
1 10-inch Pancake 10 minutes
Cook Time
25 minutes
Ingredients
Dutch Baby
Cream Cheese Topping
Strawberries
Servings: 10-inch Pancake
Units:
Instructions
Dutch Baby
  1. Preheat the oven to 425ºF/220ºC.
  2. Place the cast iron skillet (glass pie dish etc) in the oven with the butter and allow the pan to heat up and butter to melt while mixing the egg mixture.
  3. Place the eggs, flour and milk in a bowl. Whisk well with a wire whip.
  4. Pour the egg mixture into the hot buttered skillet (which has the butter melted in it). Place back in the oven and bake 20 to 25 minutes until well browned to your liking. While this is baking make your cream cheese topping.
Cream Cheese Topping
  1. In a bowl, add the softened cream cheese and powdered sugar. Mix with a hand mixer until well combined. Add in the lemon juice and mix. Set aside until needed.
Assembly
  1. Once the Dutch Baby is done baking, remove from the oven, add the cream cheese topping and top with freshly sliced strawberries. Slice into wedges and serve.
Recipe Notes

Butter may be reduced to 1/4 cups if desired.

The cream cheese topping is not very sweet, if you desire something less sweeter or sweeter adjust powdered sugar accordingly.

Feel free to use other fruit in place of the strawberries.

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