This breakfast recipe is one of our favorites and has stayed on our menu plan through several revisions. It is fast, easy and filling. It is also fun to serve for company as it dresses up nicely when you add some pretty, fresh fruit topping.
Dutch Puff
1 stick butter
8 eggs
2 cups milk
2 cups flour
Preheat oven to 400. Put the stick of butter in a 9×13 pan and place in the oven to melt while you prepare the puff.
Beat eggs, milk and flour until smooth and then another minute. Remove pan from oven and pour mixture into the melted butter. Bake for 20 minutes.
When you get the puff out of the oven it will be golden and puffed, lovely. Serve immediately. If you wait it will deflate.
Top with molasses, honey, fresh fruit, or maple syrup. My children have even topped it with yogurt, but they may just be weird.
For a special change try making individual servings of dutch puff in oven safe ramekins.
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I love to serve this with slightly sweetened pureed strawberries and slightly sweetened cream cheese. Very delicious… and this reveals my slightly sweet addiction!!
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This sounds just like Yorkshire Pudding. But we eat it with savory things like roast beef and gravy. YUM! I can’t wait to try it with fresh fruit!
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Anita,
Cream cheese and strawberries sounds delish.
Nikki,
With roast beef and gravy? Really? I never though of using it as a side dish for dinner. I will have to consider that. It sure would be quick, easy, and filling. Three things that are important in our house.
Blessings,
Kimberly
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We add the melted butter to pastry mix, and dollop it out by spoonfuls on a baking sheet. Pop the tops open while warm, and stuff with chicken salad when cool. Yummy!
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Raising Olives Reply:
July 22nd, 2009 at 6:52 am
Dee Dee,
I had not thought of that, but it sounds like it would be a wonderful, quick lunch, especially when we are slow with making bread!
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I am so glad i found you. i am enjoying your recipes, ( btw, yummy)and find your blog refreshing and funny, and i look forward to each post. thank you.
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We like to add sliced apples with the butter in the bottom of the pan before adding the other ingredients. It is also great topped with syrup, chunky applesauce and sliced almonds….mmmm.
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I always made this with peaches on the bottom. I think I will try this with cream cheese and strawberries, sounds yummy!
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Will this recipe work with whole wheat pastry flour?
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Kimberly @ Raising Olives Reply:
June 2nd, 2010 at 5:09 pm
Yes, it’s just a little more heavy, but still very nice.
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This is similar to something we do called puffy pancakes – but there is no butter. We use 6 eggs, 1 c flour (I use ww), 1 c milk and dash of vanilla. I bake in a 9×13 pan for 16 minutes. We top with a nut butter (almond or peanut) and maple syrup. It puffs upon taking it ouf of the oven, but will flatten out after cooling.
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