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Strawberry-Chocolate German Pancake

1/4 cup butter or margarine
4 large eggs
1 cup milk
1 cup all-purpose flour
1 cup (6-ounces) semisweet chocolate pieces
1 pint basket fresh California strawberries, stemmed and sliced
Powdered sugar

1. Preheat oven to 425*F (220*C). Melt butter in 10-inch ovenproof skillet.
2. In container of electric blender measure eggs, milk and flour, blend until smooth.
3. Pour into hot skillet. Bake 2 minutes. Remove from oven; sprinkle chocolate pieces over pancake and return to oven. Bake 15 to 20 minutes until puffed and golden brown.
4. Top with strawberries and dust with sugar. Serve immediately, cut into wedges.

Makes 4 to 6 servings.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.