Raspberry Baby Dutch Babies
"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."
Ingredients
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 by Step Method
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
No special items needed.