Raspberry Dutch Babies

Dutch babies are one of my kids FAVORITES. I love this version because it creates individual servings that are still “Dutch Baby impressive.” They’ve got great rise and you can mix up the filling to cater to guests (and kids!) tastes with different berries, sautéed brown sugar bananas, sautéed apples & cinnamon, a blop of Nutella - pretty much any kind of filling works. (adapted from Sunset magazine.)

ingredients

• 4 large eggs

• 1 cup milk

• 1/2 teaspoon kosher salt

• 1 cup flour

• 1/4 cup salted butter, diced

• 1 cup raspberries (or preferred filling)

• 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. (Depending on filling choice, cinnamon & sugar might be preferred over powdered sugar) Loosen from pan with a knife and spoon and serve immediately.

yield

A dozen. Serves 4-6.