Raspberry Baby Dutch Babies

Prep Time
Cook Time
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


  • 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.



Fantastic! Though I must admit to using blueberries because DH ate all the raspberries. How dare he? Well anyways, these were excellent with the blueberries and my guess is any berry will do. I love this recipe because with company, everyone gets to eat at the same time, and not have to take turns because the oven is already full with someone else's huge Dutch Baby. Two of these babies were perfect for a single serving . I did add a splash of vanilla and a teaspoon of sugar to half of the batter (I only made 1/2 recipe) and while both were excellent, we liked the doctored version a little bit better. Thanks for posting - this will surely be made again in our home!

review by:
(8 Dec 2019)