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Lincoln, New Mexico

Specialty Recipe

Dutch Babies

Ingredients
4 eggs
1 cup milk
1 cup all-purpose flour
1/3 stick butter or premium margarine

Pre-heat oven to 425 degrees. Spray (vegetable cooking spray) the sides of a 9-inch Pyrex pie pan and add butter. Place in oven for 10 minutes (will get it sizzling, which is desirable, but do not burn).

Put eggs in blender plus milk and whirl until well beaten. Add flour to blender and whip for 15 to 20 seconds at high speed. Pour mixture into the sizzling butter (better to pull oven shelf out, rather than to handle hot pan). Bake for about 25 to 30 minutes, when it will become puffed and golden.

Serve with a selection of toppings from small serving bowls, such as fresh lemon, powdered sugar, any kind of preserves, syrup of any kind, fresh fruit compote, yogurt or sour cream. The possibilities are endless; use your imagination. Some people eat the Dutch Babies plain or with salt & pepper. We believe that other toppings appropriate to brunch or lunch are possible. We have served salsa, quite popular as well.

Hints: We find that laying a piece of aluminum foil on bottom of oven will catch small amounts of batter that usually come over the pan edge during baking. We usually bring the Dutch Babies from oven to the guests as a presentation, as it looks great! We then return to the kitchen and cut portions and present a complete plate with fresh fruit and some kind of sausage. The guests may add the toppings of their choice. As with souffles, Dutch Babies tend to collapse, so serve promptly.

Serves: 4

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