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Isabel Cutler | all galleries >> Recipes > Dutch Baby with Strawberry Preserves
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Dutch Baby with Strawberry Preserves

Dutch Baby with Strawberry Preserves

Something a little different for breakfast: Baby Dutch Babies
(Don't leave out the lemon zest in this recipe - it "makes" the flavor.
While the recipe calls for two cups of preserved berries for the topping, I just warmed up some strawberry preserves instead.

Preheat oven to 375
In a mixing bowl, combine:
3/4 cup all purpose flour
3/4 cup milk (I used almond milk)
4 beaten eggs
2 tbsp melted unsalted butter (I used the room temp butter I keep on my counter.)
lemon zest

Preheat oven to 375. coat a six cup jumbo muffin pan generously with nonstick spray (make sure it's one WITHOUT silicone which will leave a residue that's hard to clean off)

Divide batter evenly among the 6 cups in the pan (about 1/3 cup each)

Bake 10 minutes and without opening door reduce temperature to 325. Bake until cakes puff - about five minutes.

Place on dish. add topping of your choice and serve.

Samsung SCH-I535
1/25s f/2.6 at 3.7mm iso125 full exif

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