Dutch Baby with Warm Clementine Sauce

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* Exported from MasterCook *

 

Dutch Baby With Warm Clementine Sauce

 

Recipe By :Meredith Deeds

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast & Brunch Miscellaneous

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 stick margarine -- melted

 

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

 

Description:

" 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. "

Source:

" Cooking Light, December 2000 "

S(Formatted by KES):

" on 12/30/00 "

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0