Dutch Babies with Clementine Sauce
List of Ingredients
"A Dutch baby is an impressive pancake that puffs up, then collapses
like a soufflé. Try it for a more elegant breakfast than plain
pancakes or waffles."
1/2 cup water
1/4 cup sugar
1 teaspoon cornstarch
2 cups clementine sections, (about 6 clementines)
1 tablespoon fresh lemon juice
Cooking spray
1/2 cup 1% low-fat milk
3 large eggs, lightly beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter or margarine, melted
Recipe
Preheat oven to 425°.
Combine the first 3 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick.
Remove from heat; stir in clementine sections and lemon juice. Keep warm.
Wrap handle of a large nonstick skillet with foil; coat pan with cooking spray.
Combine the milk and eggs in a large bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, salt, and nutmeg, stirring well with a whisk. Add flour mixture to milk mixture, stirring with a whisk until well-blended. Stir in the butter until smooth. Pour batter into prepared pan.
Bake at 425° for 25 minutes. Remove from pan, and cut into wedges. Top with the clementine sauce. Serve immediately.
Calories 266 (27% from fat); Fat 8g (sat 3.4g, mono 2.6g, poly 1g); Protein 8.3g; Carb 41.5g; Fiber 3.3g; Chol 175mg; Iron 1.5mg;
Sodium 242mg; Calc 78mg
Source:
"Cooking Light, December 2000"
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