BABY DUTCH BABIES

Petite Dutch babies are a delicate, delicious close relative of popovers.  This recipe cradles a savory filling of cream cheese and chutney in the crisp, tender popover.  Serve them warm or at room temperature.    They may look a little lop-sided but trust me these are gobble-up good.  And so easy and quick to make.

BABY DUTCH BABIES.

2 tbs. butter

2 large eggs

1/2 cup each all-purpose flour and milk

3 oz. cream cheese

1/4 cup chutney – any kind but choose one with LOTS of flavour

  1. Divide butter evenly among twenty-four l 1/2 inch or twelve 2 1/2 muffin cups.  Place in a 425F oven until butter is melted (2-3 minutes).
  2. Meanwhile  whirl eggs, flour, and milk in a food processor or blender until smooth.  Put into a measuring cup with a good pouring lip.  Cut cheese into cubes to equal number of muffin cups; set aside.
  3. Evenly pour (or spoon) batter into cups.  Bake until bottoms are firm (2 minutes) for small cups, 5 minutes for large cups).  Remove from oven and quickly add one piece of the cheese and top with 1/2 teaspoon (for small cups) or l teaspoon (for large cups) of the spicy chutney to each cup.  Return to oven and continue baking until puffed (about 10 min)
  4. Let cool briefly; then remove from pans.  Serve warm or at room temperature.    Serve to hungry dinners and watch them disappear.
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