Monday, February 9, 2015

Kelley's Dutch Babies

Kelley's Dutch Babies

My friend Kelley baked up the best Dutch Babies that I have ever had. They were light and crispy with just the right amount of sweet. So of course... I asked her for her recipe and she happily passed it on.  She is such a sweet heart that she even hand wrote the recipe out on a recipe card for me. Who does that anymore?



If you are not familiar with Dutch babies you are missing out on one of the easiest and delicious breakfast treats.  Some describe Dutch babies as a oven pancake. Nope, not to me. In my opinion they are more of a marriage between a crepe and the outer shell of a cream puff. 

They start off as a pie plate of batter and quickly puff up into this wonderful delicately crispy pastry.

Kelly squeezed fresh lemon juice and sprinkled powdered sugar over the Dutch Babies before she took a pizza cutter and cut each one into forths and served them with fresh fruit. DELISH! So much so that I forgot to get a picture of the finished plate.


Kelley's Dutch Babies
(makes 2 and cuts into 8 pieces)

4T. Butter

1 1/2 cups Flour
1 1/2 cups Milk
6 eggs
dash vanilla

lemon
powder sugar
fresh fruit or jams or both

Preheat oven to 425 degrees.  Place 2 Tbsp. butter in each 9" pie plate and melt in the microwave and swirl around to coat bottom of pie plate.

Mix together flour, milk, eggs and vanilla together with a wooden spoon. Leave a little lumpy. Pour into pie pans and bake for 20 min.  Turn off oven and let sit for 5 - 10 min.

Squeeze lemon juice and sift with powdered sugar.  Cut each pie in to quarters.

Put berries or fruit or jam in the center of each and enjoy.

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