With Easter Sunday only days away, I wanted to create a delicious and special brunch dish reminiscent of spring and that would impress without taking a toll on it’s maker: something that could be made in just a few easy steps, but still wow your guests. I opted for the infinitely adaptable Dutch baby because they are relatively easy to make and always a crowd pleaser. Instead of one large one I made four small ones in 5-inch ramekins. This way, everyone has an individual one. This recipe is very easy to double if you need more. This Dutch baby is elegant and beautiful enough for hosting family and friends on Easter morning, but simple enough for treating your kids to something extra special from “the Easter bunny.”
I live In Southern California which means that I am blessed with all sorts of wonderful produce year-round. I bought some fresh strawberries and blackberries to cook with balsamic vinegar and honey. Then I decided to make a honey and basil infused mascarpone whipped cream topping. These are warm, puffy, custardy pancakes topped with honey, berries, and basil with a thick, decadent whipped cream and sweet Italian cheese topping. Can this be my everyday breakfast? I’m not waiting ’till Sunday!
Mini Dutch Babies with Balsamic Honey Berries
Yield 4
Ingredients
- For the Whipped Mascarpone
- ½ cup refrigerated, mascarpone
- ½ cup cold, whipping cream
- 2 Tbsp. Honey
- ½ tsp. vanilla extract
- 1 Tbsp. minced basil
- For the Berries
- 1 cup blackberries
- 1 cup diced strawberries
- 2 Tbsp. honey
- 1 Tbsp. Balsamic vinegar
- For the Dutch Babies
- 3 eggs
- 2/3 cup almond milk (or regular milk)
- 2/3 cup flour
- 1/4 tsp. vanilla extract
- 1/4 tsp. cinnamon
- Pinch nutmeg
- Pinch of salt
- 1Tbsp. granulated sugar
- 8 tsp. unsalted butter, divided, room temperature
- Basil leaves for garnish, optional
Instructions
- Make the Whipped Mascarpone: Chill a mixing bowl and whisk attachment in the fridge for 15 minutes.
- Combine cream, mascarpone, honey, and basil in mixing bowl and whisk on a medium speed for about 2 minutes or until thick and creamy.
- Scoop into a small bowl, cover, and refrigerate until ready to serve.
- Make the Berries: Start these while Dutch babies are in the oven.
- Combine berries, honey, and balsamic in a small saucepan over medium-low heat.
- Bring to a gentle simmer, reduce heat, and cook for about 3-5 minutes or until berries are soft and have just begun to break down.
- Remove from heat; you can always reheat just before serving.
- Make the Dutch Babies: Preheat oven to 450°F and place 4 ramekins on a baking sheet on the center rack in the oven.
- In a large bowl whisk eggs until light and frothy.
- Slowly add in milk, flour, vanilla, cinnamon, nutmeg, sugar, and salt.
- When the oven has pre-heated, remove the baking sheet with ramekins, add 2 tsp. butter to each one, and (wearing oven mitts) swirl ramekins to coat bottom and sides.
- Divide mixture evenly into ramekins and immediately return to oven.
- Bake for 10 minutes, or until golden and all puffed up!
- To assemble, once Dutch babies are finished the ramekins with be very hot so warn your guests or simply pop Dutch babies out onto plates. Top with berries, extra basil, and whipped mascarpone right before serving, the whipped topping will melt!
