Dutch Babies With Quick Blackberry Syrup
- 1-2 cups blackberries (fresh or frozen)
- 1 1/2 cups sugar
- 1 Tbs lemon juice
- 1/2 cup light corn syrup
- Dutch Babies
- 3 Tbs butter
- 4 eggs
- 1 cup low-fat milk
- 1 cup flour
- 2 Tbs sugar
- 1 tsp sugar
Puree 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.
Combine puree/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).
Melt butter in an 10.5" skillet in pre-heated 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.