Title: Dutch Baby with Blueberry Sauce
Categories: Dessert Fruit Popovers Pancake
Yield: 6 Servings
| FORMATTED BY JONI CLOUD |
| NJ STATE FAIR |
| 6 | | Eggs |
| 1 1/2 | c | Milk;lo fat |
| 1 1/2 | c | Flour |
| 3 | tb | Butter |
| BLUEBERRY SAUCE |
| 1 | pt | Blueberries |
| 2 | c | -water |
| 1/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 2 | tb | Lemon juice |
| 6 | tb | Butter; or margerine |
Process eggs in blender or processor at high for 1 minute. With motor
running, gradually add milk,then flour; blend 30 seconds longer. Melt
Butter in 10" oven safe skillet(wrap handle with foil) or a shallow baking
dish in preheated 425 degree oven. Pour half of the batter into hot butter.
Bake at 425 degree 20 minutes or until puffy and golden. Spoon blueberry
sauce( recipe follows) into center of baked Dutch Baby. Sprinkle with
powder sugar. Repeat with remaining batter. Cut in wedges to serve. Makes 6
servings. Blueberry Sauce: Rinse and drain berries, add water and heat
until warm. combine sugar, cornstarch and salt; add to berries. Cook and
stir until thickened. Add lemon juice. Cool if desired before serving on
Dutch Baby. This would also be good with Peaches or Apples cooked and
thickened the same as the Berries. And served warm.