Baby Dutch Babies With Blueberry Compote
Note: Serve these with a dollop of yogurt, or shower them with powdered sugar. If you don’t have two muffin pans, you can make these in one; they’ll just get a little crowded. Nonstick pans work best. From Kim Ode.
• 1 c. flour
• 4 eggs
• 1 c. milk
• 1 tsp. vanilla
• 1/2 tsp. salt
• Pinch of ground cinnamon or nutmeg, optional
• 2 tbsp. unsalted butter
Preheat oven to 400 degrees.
In a medium bowl, whisk together flour, eggs, milk, vanilla and salt until smooth. Add cinnamon or nutmeg, if desired. Set aside to rest for 10 minutes. (This lets the flour fully absorb the milk and eggs.)
Cut each tablespoon of butter into 6 equal pieces (equal to 1/2 teaspoon) and place a piece in 6 of the 12 muffin cups, spacing them in every other cup; repeat with the second pan. Place pans in the oven until the butter melts, about 1 minute.
Measure 1/4 cup of batter into each buttered cup.
Place in the oven and bake for 20 minutes.
Once out of the oven, the puffs will immediately begin to deflate, forming a cup for the blueberry compote. Run a knife around the edges to remove, then fill and serve immediately.
Nutrition information per serving with compote:
Calories 115 Fat 4 g Sodium 130 mg
Carbohydrates 15 g Saturated fat 2 g Total sugars 6 mg
Protein 4 g Cholesterol 70 mg Dietary fiber 1 g
Exchanges per serving: 1 carb, ½ medium-fat protein, ½ fat.
Makes about 1 1/2 cups.
Note: From Kim Ode.
• 2 c. fresh or frozen blueberries, divided
• 3 tbsp. water
• 2 tbsp. sugar
• Zest of 1 lemon, or 2 tsp. lemon juice
In a medium saucepan, combine 1 cup blueberries, 3 tablespoons water, sugar and lemon zest or juice.
Cook over medium heat for about 10 minutes, stirring frequently, until the berries start to break down. Add remaining blueberries and cook for 5 more minutes. Serve warm or at room temperature.