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
- 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).
- 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.
- 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)
- Let cool briefly; then remove from pans. Serve warm or at room temperature. Serve to hungry dinners and watch them disappear.
