MINI DUTCH BABIES

MINI DUTCH BABIES … the perfect brunch base.

Think of these like you would pancakes. Yes, you can eat them alone OR you can decorate them with whatever topping excites you! I topped this batch with a raspberry and goat cheese filling.

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MINI DUTCH BABIES

Yield: 10

Author: Michelle Williams

Prep time: 10 MinCook time: 16 MinTotal time: 26 Min

Ingredients

• Eggs (4)
• Whole Milk (3/4 cup)
• Salt (1/2 teaspoon)
• All-Purpose Flour (3/4 cup)
• White Sugar (1/2 cup)
• Unsalted Butter (3 tablespoons, cut into 10 cubes)

KITCHEN TOOLS

• Stand Mixer with Whisk Attachment
• Muffin Pan
• Pastry Brush
• Measuring Cup

Instructions

TO MAKE YOUR MINI DUTCH BABIES

1. Lower your oven rack to the middle of your oven. Preheat your oven to 450º.
2. In your stand mixer on high speed, whisk together your eggs, milk, and salt until frothy—about 2 minutes.
3. Add flour and sugar. Mix on medium-low speed until incorporated—1 minute. If you mix over a high speed, the flour may fly out of your stand mixer. Set aside.
4. Place your muffin pan in the oven for three minutes. Carefully remove it (IT WILL BE SUPER HOT) and place it on top of your stove.
5. Place your butter cubes into 10 of the cups of your muffin pan and let them melt. Use your pastry brush to spread your butter around the edges of each cup.
6. Pour your egg batter 3/4 of the way up in your muffin cups.
7. Careful not to rock the muffin pan too much, put it back on the middle rack in the oven.
8. Bake for 16 minutes. DO NOT OPEN YOUR OVEN IN THAT TIME, it may cause your Dutch baby to deflate.

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