When my kids or my brother’s kids visit our sister, their auntie, they always ask for Dutch Babies.
She’s been serving them these puffy golden treats for years. As children they were fascinated with the way they puff up so impressively in the oven, and deflate once removed.
They can be topped with all sorts of sweet concoctions, fresh fruits and berries in the summer time, apples and cinnamon in the winter, lemon curd in the spring… jams, jellies, or sometimes just more butter and powdered sugar. (Zack preferred them with chocolate chips, whipped cream, and chocolate syrup!)
She uses a very simple recipe that calls for 1/4 cup of milk and 1/4 cup of flour for every egg, adjusted for pan size, and lots and lots of butter. She advocates for a few more minutes in the oven than many recipes advise because folks in this family don’t appreciate the “custardy” taste or texture that others do. You do you.
She recently cooked up a batch and made them “fun size” in individual muffin tins. This would make a delightful Valentine's Day breakfast served with your sweetie’s favorite fruit toppings, more butter, powdered sugar and/or syrup. (Much as you would a Belgian Waffle.)
The serving pictured here is topped with raspberry jam and whipped cream. Mmmmm.
The quantities below will work for 12 muffin tins or a 9” pie dish.
Ingredients:
3 large eggs
3/4 cup milk
3/4 cup flour
1/2 cup (1 cube/ 24 teaspoons) of butter
Directions:
Preheat oven to 400 degrees.
Place 2 teaspoons of butter in the bottom of each muffin tin. Place in oven the last few minutes it is preheating until butter is melted and bubbling, but do not let it brown. Remove from oven.
In a blender (a smoothie Bullet works well) combine eggs and milk, followed by flour added a 1/4 cup at a time.
Pour batter over hot, melted butter, filling each cup about 1/2 full.
Place in 400 degree oven and bake 15-20 minutes until puffed and a deep golden color.
Remove from oven, top with favorite toppings, and serve.
Notes:
If using a 9x13 pan, use 5 eggs, 1 1/4 cup milk, 1 1/4 cup flour, and a full cube of butter cut into pieces.
Serve alongside bacon, sausage or other protein. They are delicious but won’t take you to lunch time on their own.
Fun fact. Yorkshire Pudding is made with the same batter, but “drippings” are used in place of butter and they are served with gravy, making them savory instead of a sweet side. Try both!