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