German (Or Dutch) Babies
Try this German (Or Dutch) Babies recipe, or contribute your own. "Butter" and "Breads" are two of the tags cooks chose for German (Or Dutch) Babies."Made for a heavenly breakfast that packed a lot of "wow effect" for our guest. The real beauty of this impressive dish is that not only is it delicious, but it is extremely simple and is made with ingredients that you most likely already have on hand. While it was great topped with a squeeze of lemon and dusted with confectioners' sugar, it would be equally good topped with fresh fruit and yogurt, or slices of apple that have been sauteed in butter and sugar till tender, or just some warmed maple syrup." - sgrishka
Yield: 4 Ready in 30 minutes
favorite of 276 people 174 people want to try
German (Or Dutch) Babies Preparation
This is a Sunday breakfast favourite around here! It also tastes nice with maple syrup, instead of the powdered sugar. Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets (pie or cake pans may be substituted). Beat the eggs until thoroughly mixed. Add the milk and blend well. Sift together flour and salt, and add slowly but continuously to the egg mixture, whisking as you do so. Add the melted butter, and whisk til batter is smooth. Pour into pan or pans and bake at 450 for 15 minutes. The four small German babies will be done at this point. The one large one requires another 10 minutes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dust with confectioners sugar. Serve at once while hot. MARPLE@CS.UBC.CA (KIRK MARPLE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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