Ingredients
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.