Recipe: Dutch Babies with Quick Blackberry Syrup (blender or food processor)

DUTCH BABIES WITH QUICK BLACKBERRY SYRUP

"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."

FOR THE SYRUP:
1 cup blackberries (1 to 2 cups, fresh or frozen)
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 cup light corn syrup

FOR DUTCH BABIES:
3 tablespoons butter
4 eggs
1 cup low-fat milk
1 cup flour
2 tablespoons sugar
1 teaspoon sugar

TO MAKE THE 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. (Makes about 1 pint syrup)

TO MAKE THE DUTCH BABIES:
Melt butter in a 10.5-inch skillet in preheated 425 degree F 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.

Makes 4 servings
Source: Oregon Raspberry and Blackberry Commissio