Just had to share these Babies with you! Dutch Babies that is light and buttery and oh so good! Dutch Babies, Dutch Puff, or Bismarck, popovers there are many names for these babies. No matter what name you call them there super easy and super delicious. I love making them for breakfast but their great for dessert too. Breakfasts is the order of the day so rise and shine. Their great with summer berries. And it just so happens to be summer there all sorts of berries grocery and farmers market. The the combination of rich buttery egg dough is crisp on the outside and soft as air on the inside loaded with sweet summer fruit oh yum! Drool drool I’m getting hungry for one just talking about it.
This you need to get you started:
- Baking sheet
- 4 bowls (salad/soup bowl size that is oven safe)
• 1 cup all purpose flour
• 1 cup whole milk
• 4 extra large eggs or 5 large
• dash salt
• 4 Tablespoons salted butter
Place the bowls on a baking sheet and place in the oven. Preheat the oven to 400 degrees with the bowls in it. I like to milk the batter about an hour before I’m going to bake it the gives the most rise. When your oven is ready and the batter has rested place 1 Tablespoon of butter into each of the bowls and close the oven door to let it melt. The butter only takes 1 to2 minutes to melt then remove the pan and close the oven door to build the heat back up. Pour the batter into the bowls dividing it as evenly as possible. Be careful not to splatter the hot butter while pouring the batter in to the bowl. The butter will sizzle and pop when the batter hits it this is normal. Now place the baking sheet back into the oven and bake for 25 minutes. Half ways through the baking turn the baking sheet to ensure the babies puff all the way.
While the Dutch Babies are baking whip up some maple syrup whipped cream. One cup of heavy whipping cream and 4 Tablespoons of real maple syrup whipped in the bowl of a mixer until firm peaks form.
When their ready to come out of the oven you’ll want to have your fruit ready to fill these babies and don’t forget that dollop of cream. Like a soufflé they will sink a bit as they cool. So if you’re working to impress have your lucky recipients at the table when you’re ready to serve.