Dutch Baby with Fresh Fruit Sauces

A Dutch Baby is a type of pancake that uses eggs to puff up the batter. It is similar to a popover in that eggs are the ingredient causing the rise of the batter. More eggs are the reason that the cook time is quite a bit longer than traditional pancakes also. But the final product is so spectacular it is just fun to cook them for a special occasion. The puffed-up edges are crispy and buttery. And the batter can be whipped up in seconds. Enjoy!

Dutch Baby (recipe by Florence Fabricant for New York Times) for 3-4

4 Tb butter: put in 8″ or 9″ baking pan or dish then into 425 degree pre-heated oven to melt.

3 eggs, 1/2 C flour, 1/2 C milk, 1 Tb sugar, pinch nutmeg.

Put all of these ingredients into a bowl for whisking or into a blender to make the batter. Pour batter directly into the pan/dish with melted butter to bake.

Bake at 425 degrees for 20 min, then reduce heat to 300 degrees for 5 more minutes. Remove from oven and add sauces, jams, fresh fruit slices, powdered sugar or cinnamon sugar. Cut and serve.

Two Fresh Fruit Sauces

Peach: Put 5 cut up peeled ripe peaches, 2 Tb sugar, 1 C water in sauce pan: cook til boiling. Remove from heat and put in blender for 3-5 seconds. Return to pan or put in serving bowl and add 2 drops almond extract. Cool a bit then serve.

Blackberry: Put about 2 C blackberries, 3 Tb sugar, 1 C water in sauce pan: cook til boiling. Remove from heat and put into blender with “shake” of cinnamon. Blenderize 3-5 seconds and return to pan or put into bowl for serving.

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