STELLA DRIVAS Cocoa Dutch Baby

'The rich, decadent and intense dark chocolate pancake coupled with the bright, tart berries is like a sophisticated version of chocolate-dipped strawberries!' says the author of the Hungry Happens: Mediterranean cookbook. 'It's the ideal recipe for brunch entertaining with very little work. You can even prep the batter the day before and store it in your fridge'

- By STELLA DRIVAS

3 large eggs, at room temperature
⅔ cup whole milk, at room temperature
⅓ cup (about 1½ oz.) all-purpose flour
3 Tbsp. unsweetened cocoa
2 Tbsp. honey or maple syrup
1 tsp. vanilla extract
¼ tsp. fine sea salt
3 Tbsp. unsalted butter
¼ cup chocolate chips
½ cup quartered or sliced hulled fresh strawberries
Whole-milk strained (Greek-style) yogurt
Powdered sugar or maple syrup

1. Place an ovenproof medium-size skillet (such as a 10-inch cast-iron skillet) in oven. Preheat oven to 425°.

2. Process eggs, milk, flour, cocoa, honey, vanilla and salt in a blender until batter is completely smooth, about 30 seconds, stopping to scrape down sides of blender as needed.

3. Carefully remove hot skillet from oven with oven mitts. Add butter to skillet; swirl until melted and the sides and bottom are coated. Pour batter into skillet.

4. Bake in oven until edges puff up along the sides of skillet, 20 to 24 minutes.