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Saturday, April 26, 2014

Berry Dutch Babies

I first found A Feast for the Eyes when I was looking for other uses for the olallieberries I had just picked in Watsonville, probably about 15 pounds worth.  Some was made into jam, but the rest was frozen to be used throughout the year.  Debby, who lives somewhere in this area, has her own bushes, so she has some great recipes for them.  This is one of them.  A great breakfast treat!

  • 2 C olallieberries (substitute berries of your choice) 
  • sugar to sweeten berries, as needed
  • 3 large eggs, room temperature
  • ½ cup milk (I used soymilk)
  • ½ cup all-purpose flour
  • ½ teaspoon vanilla extract
  • 1 tablespoons butter
  • Lemon juice

Preheat oven to 450F and place rack in center of oven.

For the berries: Taste the berries for tartness. Add sugar, to taste, until the level of sweetness that you desire is achieved.  Allow the berries to sweeten while preparing the batter.

In a blender, process together eggs, milk, flour and vanilla until smooth.  Or use a bowl and whisk.

Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread the berries, in the pan, and allow to cook for 1 minute or two, and remove from heat.

Evenly pour the batter over the berries, and bake for 15 minutes or until mixture puffs up and turns golden brown around edges.

Remove from oven and cut into wedges. Sprinkle with lemon juice or serve with maple syrup.

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