FOR SYRUP
1 cup blackberries (1-2 cups, fresh or frozen)
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 cup light corn syrup
FOR DUTCH BABIES
3 tablespoons butter
4 eggs
1 cup low-fat milk
1 cup flour
2 tablespoons sugar
1 teaspoon sugar
Servings: 4
1. For syrup: Purée blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure and add enough water to equal 1 cup.
2. Combine purée/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (Yield: approx. 1 pint).
3. For Dutch Babies: Melt butter in a 10.5" skillet in preheated 425 degree oven. While butter is melting, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and process 30 seconds more. Pour batter into hot buttered pan and bake for 20-25 minutes until puffed and golden brown. Serve immediately topped with syrup.
Cuisine: Dutch
1 cup blackberries (1-2 cups, fresh or frozen)
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 cup light corn syrup
FOR DUTCH BABIES
3 tablespoons butter
4 eggs
1 cup low-fat milk
1 cup flour
2 tablespoons sugar
1 teaspoon sugar
Servings: 4
1. For syrup: Purée blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure and add enough water to equal 1 cup.
2. Combine purée/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (Yield: approx. 1 pint).
3. For Dutch Babies: Melt butter in a 10.5" skillet in preheated 425 degree oven. While butter is melting, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and process 30 seconds more. Pour batter into hot buttered pan and bake for 20-25 minutes until puffed and golden brown. Serve immediately topped with syrup.
Cuisine: Dutch
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