Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c (1/2 stick) butter, melted 1/4 c Unsifted all-purpose flour
3 lg Eggs 2 c Sliced fresh strawberries
3/4 c Milk 3/4 c Sugar

1. Heat oven to 425'F. Place 1/2 t melted butter in each of eight 8-oz
custard cups and swirl to coat bottoms and sides of cups. Place
custard cups on jelly roll pan and heat in oven.

2. In blender, beat eggs on high speed 1 minute. With blender running,
gradually add remaining melted butter, the milk, and flour. Blend 30
seconds.

3. Remove hot custard cups from oven; divide batter evenly among
cups. Bake 12 to 15 minutes or until golden and puffy. Cool Dutch
Babies in custard cups 5 minutes.

4. Meanwhile, in bowl, combine strawberries and sugar, tossing until
well mixed; set aside. Remove Dutch Babies from cups and place on
serving plate. Fill each with some strawberry mixture and serve.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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