If you are like me and find yourself wishing there was more egg on your french toast, today's post is for you! This recipe is by the lovely Z over at her blog. Dutch babies are amazing--they are sort of a cross between a crepe and a pancake--except way egg-ier. Egg lovers take note!
Here they are puffing up in the oven
They start to de-puff almost immediately after you take them out. Sadly mine do not look as nice as Z's. Probably because in typical fashion I overfilled the muffin pans.
Served with fresh California strawberries and powdered sugar (feel free to douse with maple syrup shortly before eating!)
I can't wait to make these again and am dreaming up of different toppings like nutella, mixed berries, and even savory options!
The recipe ingredients: (makes 12 oversized dutch babies in a muffin pan)
- 1/2 cup milk
- 1/2 cup flour
- 3 eggs
- 1/8 cup melted butter
- 1/2 tsp vanilla
- pinch of salt
- Preheat oven to 400 degrees
- Blend all the ingredients together
- Grease the muffin tins
- Fill tins to about 1/2 full (I overfilled)
- bake for less than15 min, let cool for a minute or two and then fill with your favorite stuffings