Dutch Babies With Quick Blackberry Syrup

Recipe Ingredients

		For syrup
1 cup	237ml	Blackberries - (1-2 cups, fresh or frozen)
1 1/2 cups	297g / 10oz	Sugar
1 tablespoon	15ml	Lemon juice
1/2 cup	164g / 5.8oz	Light corn syrup
		For Dutch babies
3 tablespoons	45ml	Butter
4		Eggs
1 cup	237ml	Low-fat milk
1 cup	62g / 2.2oz	Flour
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Sugar

Recipe Instructions

For syrup: 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).

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.

Description: "Legend has it that the first Dutch Babies were the innovation of an early 20th century Seattle chef for his children, who christened the recipe with its unusual name."

Source:
Michael Lomonaco

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