Mini Dutch babies

6
5
5
SmartPoints® value per serving
Total Time
20 min
Prep
8 min
Cook
12 min
Serves
2
Difficulty
Easy
A cross between a puffed pancake and a popover, these Dutch babies are served in their baking dishes with fresh berries. Like a soufflé, they need to be served right out of the oven, so have any accompaniments ready. These mini Dutch babies are a unique treat to add to your breakfast or brunch arsenal, and it takes just 20 minutes to make a whole batch. It’s best to have all of the ingredients for the batter at room temperature for this recipe—this encourages the batter to puff up evenly, then set in shape in the hot oven. You can serve these with any fruit that you like as a topping and warm crisp turkey bacon on the side.

Ingredients

Low-fat milk

3 Tbsp, at room temperature

Egg(s)

1 large, at room temperature

Sugar

1 Tbsp, granulated

All-purpose flour

3 Tbsp

Table salt

tsp, or to taste

Unsalted butter

Tbsp, or 1 teaspoon

Powdered sugar (confectioner's)

2 tsp

Mixed berries

1 cup(s), fresh or thawed frozen

Lemon(s)

medium, 2 wedges

Instructions

  1. Arrange one rack on the middle rung of the oven, place a baking sheet on the same middle rack. Preheat the oven to 450°F.
  2. To make the batter, combine the milk, egg, and granulated sugar in a blender. Add the flour and saltand blend just until combined; set aside.
  3. Divide the butter between two 6-ounce glass custard cups and place on the baking sheet. Heat in the oven until the butter is melted, about 2 minutes. Remove the baking sheet from the oven and carefully tilt the custard cups to coat the sides. Pour the batter into the hot custard cups.
  4. Bake until the Dutch babies are puffed and begin to brown on top, 8–10 minutes. Arrange each custard cup on a plate, then sprinkle each with 1 teaspoon confectioners’ sugar. Arrange berries and lemon wedges on the side. Yields 1 Dutch baby with 1⁄2 cup berries per serving.