November 30, 2017
Breakfast Popovers: Mini Dutch Babies with Smashed Raspberries
Dutch Babies are a thing of beauty — light, crispy and tender all at once, and a great carrier for any filling or topping, whether sweet or savoury. They are made from a batter poured into a screeching hot pan, and like Yorkshire Puddings, they puff up and brown. Plus, watch how Chef Corbin Tomaszeski and H&H’s Kristen Eppich each put their own spin on this recipe using figs with mascarpone and honey, and sautéed apples with cinnamon, in the video below.
Yield: Serves 4-6
- To make smashed raspberries, combine ingredients in a small sauce pan. Bring to a boil over medium heat. Reduce the heat to low, stir, and cook for another 2 minutes. Remove from the heat and set aside.
- To make the Dutch Babies, preheat the oven to 425°F. Evenly divide 1 tbsp of the melted butter into the cups of a 12-cup muffin pan and place in the oven.
- In a blender, combine eggs, milk, the remaining 1 tbsp melted butter, flour, sugar, vanilla, and salt, cover, and blend for 1 ½ minutes, until the batter is well mixed and smooth.
- Remove the muffin pan from the oven and pour the blended batter into each hole. Bake for 20 minutes or until puffed up and golden.
- Put 3 Dutch Babies on each plate and serve warm with smashed raspberries.
Omit the sugar from the dough and stir in finely chopped delicate herbs such as chives or dill.
When berries aren’t in season, try sautéed apple or pear slices as a topping.
The blended batter can be made the day before and stored in the refrigerator.
KitchenAid’s FreshVue™ window with proximity lighting allows you to see what you have on hand without opening the door. The Door-within-Door makes it easy to grab favourite ingredients and the Print Shield™ finish resists fingerprints and smudges.
KitchenAid® Counter Depth Refrigerator, model KRFC804G, $5,999 – $6,199. Available summer 2018.
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