Isn't everything better in a mini version? I sure think so. There is just something about babies! And DUTCH BABIES are no exception!
Dutch Babies are little pillowy clouds filled with fruity sweetness! A cross between a pancake and a crepe... eggy deliciousness...
And very easy to make. Don't you just love food that is insanely easy to make and looks like you have slaved away in a hot kitchen for hours!
A raspberry peach sauce fills the little wells in each Dutch Baby. Then they are lightly sprinkled with powered sugar. Soooooo good!
This is a pinterest find! I really love making the food I pin.
DUTCH BABIES... mini version
1 cup milk
1 cup flour
1/2 tsp salt
1 tsp vanilla
1 tsp orange zest
1/4 cup melted butter
powdered sugar in small sieve
Preheat oven to 400 degrees.
Blend all of the ingredients in a blender except melted butter.
Blend in butter a little at a time so eggs do not scramble.
Grease muffin tins well.
Fill each muffin cup 1/2 full of batter.
Bake for 15 minutes or until the Dutch Babies are puffy and golden on the top.
When they come out of the oven, they will deflate a little and make a well in the center.
Plate and fill with fruit sauce or maple syrup.
Sprinkle with powdered sugar and serve with a lemon wedge (to squeeze over your Dutch Baby)
RASPBERRY PEACH SAUCE
6 oz. raspberries, washed
1 large peach, peeled and diced into 1/2 inch pieces
1/2 cup sugar
1 cup raspberry jam
Put raspberries, peaches and sugar into a saucepan. Crush fruit with a potato masher. Cook over medium heat until sugar is dissolved and simmers for 3 minutes.
Add raspberry jam. Heat until jam dissolves. Keep warm. Pour in the well of the Dutch Babies.
Calling all foodies...
FOODIE FRIDAY at Rattlebridge Farm