Raspberry Baby Dutch Babies

6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #31193

December 25, 2018



"This is out of the December 2018 Sunset magazine...For mazimum effect, be sure everyone is seated when you take the babies from the oven-they deflate quickly."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (133.6 g)
  • Calories 236.4
  • Total Fat - 12.9 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 163.7 mg
  • Sodium - 357.9 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 4.6 g
  • Protein - 8.4 g
  • Calcium - 74.9 mg
  • Iron - 1 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425°F with a rack in center and another beneath it. In a blender, whirl eggs, milk, and salt to break up. Add flour and whirl until smooth; set aside.

Step 2

Divide butter among 12 muffin cups (1/3-sup size). Bake on center rack in oven until butter melts and begins to brown, 2 to 3 minutes. Pour batter into cups and sprinkle with raspberries. Set on center rack and put a rimmed baking sheet beneath to catch any drips. Bake until Dutch babies are very well-browned and puffed, 18 to 20 minutes.

Step 3

Sift powdered sugar over Dutch babies. Loosen from pan with a knife and spoon and serve immediately.

Tips & Variations


No special items needed.

Related