…said Paul as I pulled these little Dutch babies out of the oven. “Are they supposed to look like that?”
Well, technically if you look at the gorgeous picture on the Sunset Magazine website, no. But in reality, in the Darga kitchen, sure!
These have the potential to be super cool and would make for a beautiful Valentine’s Day dessert. The thing is, they didn’t turn out well for me. I think I needed to cook them for about 5 more minutes. “They’re kinda rubbery,” so gently observed by Paul. But in truth, he was totally right.
If you want to experiment with something different, try these on for size. Think popovers meet berries. I would swap the raspberries for ripe strawberries just because I like strawberries better. I also feel they would add a bit more needed sweetness. But otherwise, see what you think.
Raspberry Baby Dutch Babies (recipe care of sunset.com)
INGREDIENTS: 4 large eggs, 1 cup milk, 1/2 teaspoon kosher salt, 1 cup flour, 1/4 cup salted butter (diced), 1 cup raspberries, powdered sugar
DIRECTIONS: Preheat oven to 425° 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. Divide butter among 12 muffin cups (1/3-cup 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. Sift powdered sugar over dutch babies. Loosen from pan with a knife and spoon and serve immediately.
