Dutch babies - country cooking

8 servings

Ingredients

Quantity Ingredient
¼ cup (1/2 stick) butter, melted
3 larges Eggs
¾ cup Milk
¼ cup Unsifted all-purpose flour
2 cups Sliced fresh strawberries
¾ cup Sugar

Directions

1. Heat oven to 425'F. Place ½ t melted butter in each of eight 8-oz custard cups and swirl to coat bottoms and sides of cups. Place custard cups on jelly roll pan and heat in oven.

2. In blender, beat eggs on high speed 1 minute. With blender running, gradually add remaining melted butter, the milk, and flour. Blend 30 seconds.

3. Remove hot custard cups from oven; divide batter evenly among cups. Bake 12 to 15 minutes or until golden and puffy. Cool Dutch Babies in custard cups 5 minutes.

4. Meanwhile, in bowl, combine strawberries and sugar, tossing until well mixed; set aside. Remove Dutch Babies from cups and place on serving plate. Fill each with some strawberry mixture and serve.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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