Dutch Baby with Red Wine Syrup

By McBride Sisters – May 05, 2022

Recipe Time:

1 hour

Recipe serving:

4-6

Decadent syrup is made with our McBride Sisters Collection Red Blend and spiced cocoa powder for an indulgent finish on this delicious twist on a pancake. A sweet and refined dish that’s perfect for entertaining with your girls.

Ingredients

2 cups McBride Sisters Collection Red Blend, Central Coast, California 2019
1/2 cup granulated sugar, divided
1/3 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
1/8 tsp ground cloves
3 eggs
3/4 cup all-purpose flour
3/4 cup 2% milk
1/2 tsp salt
3 tbsp butter
1/2 cup chopped brie cheese
1/2 cup heavy or whipping (35%) cream
3/4 cup raspberries
1/4 cup chopped toasted walnuts
3 tbsp confectioners’ (icing) sugar

Directions

In a medium skillet set over medium heat, stir together wine, 1/4 cup granulated sugar, cocoa powder, cinnamon, and cloves. Simmer, stirring occasionally, for 15 to 20 minutes or until thickened and syrupy. Set aside.
Meanwhile, preheat the oven to 425°F. Place an oven-safe 9-inch skillet on the middle rack.
In a medium bowl, whisk together eggs, flour, milk, salt, and remaining granulated sugar until smooth. Let the batter rest for 10 to 15 minutes.
Transfer the skillet to the stovetop, add butter, and swirl to coat. Pour batter into the skillet and top with brie cheese.
Bake for 20 to 25 minutes or until puffed and browned along the edges.
Meanwhile, in a medium bowl, whisk cream until stiff peaks form.
Serve the whipped cream over the Dutch baby and top with raspberries and walnuts. Drizzle evenly with wine reduction and dust with confectioners’ sugar.

Tip: Substitute raspberries with blackberries, strawberries, or blueberries (or a combination of all!) if desired.