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Blueberry dutch babies with chocolate & blue cheese sauce

Blueberry dutch babies with chocolate & blue cheese sauce

Blueberry dutch babies with chocolate & blue cheese sauce

By Abbigail Damon

For The Sauce:
60g dark chocolate chips

20g milk chocolate chips
120ml Clover cream
25g Cremezola cheese (woolworths)

For the Dutch babies:
2 Tbsp Olive Pride oil

1tsp butter
1 cup frozen blueberries
2 large eggs, at room temperature
¼ cup Clover full cream milk, at room temperature
¼ cup Clover cream, at room temperature
1 Tbsp butter, melted
3 Tbsp castor sugar
2 tsp vanilla paste
½ cup cake flour
¼ tsp cinnamon
¼ tsp nutmeg
Pinch of salt

For the sauce combine all the ingredients in a saucepan over medium heat until melted and well combined.

Preheat the oven to 200C. Grease a large oven proof pan (preferably cast iron).
Place the oil and butter in the pan before putting it in the oven. Allow the butter to melt in the oil this will take about 3-5 minutes.
Meanwhile combine all ingredients in a blender and on medium high speed until smooth and uniform.
If mixing by hand combine the eggs, milk, cream and butter in a bowl until well combined. Add the sugar, vanilla, flour and spices and whisk vigorously until its uniform and lump free.
Carefully remove the pan from the oven and swirl the butter and oil to coat pan completely.
Evenly scatter the blueberries over the oil and butter. Slowly and evenly pour the batter over the blueberries. Return to the oven and bake until the pancake is puffed in the center and golden brown on the edges , 20-25 minutes.
Using a spatula carefully remove the pancake from the pan allow to cool slightly on a cooling rack before serving with the chocolate sauce.

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