DUTCH BABIES WITH HUCKLEBERRIES

By akselden

Ingredients

• LOGANBERRY PUREE:
• 4 large eggs
• 2/3 C. all-purpose flour
• 2/3 C. milk
• Dash salt
• Dash ground nutmeg (optional)
• 8 tsp. butter
• 3/4 C. pear cider or juice, or apple cider or juice
• 4 tsp. cornstarch
• 2 C. black evergreen or red huckleberries, or blueberries
• 1/4 C. maple syrup
• 2 C. frozen loganberries or raspberries
• 2 T. pear cider or juice, or apple cider or juice
• 2 T. sugar
• 2 tsp. cornstarch

Details

Servings 4

Preparation

Step 1

In mixing bowl beat eggs until frothy. Add flour to eggs; beat lightly until smooth. Add milk; beat lightly until combined. Stir in salt and nutmeg, if desired. Heat four 6-inch cast-iron skillets over medium heat. Add 2 tsp. of butter to each skillet.

Add about 1/2 C. batter to each skillet. Place skillets in 450 degree oven 18 to 20 minutes or until puffed and golden. Remove and place on warmed plates.

Meanwhile, in medium saucepan, stir together cider and cornstarch. Cook and stir until thickened and bubbly; cook 2 minutes more. Add huckleberries; heat through. Remove from heat; stir in 1/4 C. maple syrup. Keep warm and set aside.

Place huckleberry mixture in Dutch babies. Drizzle Loganbeny Puree over Dutch babies, if desired. Also if desired, drizzle maple syrup on top and garnish with mint leaves.

Loganberry Puree:
Place loganberries and cider in small saucepan. Cook and stir over medium heat to boiling. Strain through sieve to remove seeds. Return puree to saucepan. Combine sugar and cornstarch; add to puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Discard seeds. Makes 2 1/2 C.