DUTCH BABIES~ mini version

1 cup milk

6 eggs

1 cup flour

1/2 tsp salt

1 tsp vanilla

1 tsp orange zest

1/4 cup melted butter

powdered sugar in small sieve 

lemon wedges

Raspberry Peach Sauce, follows

Preheat oven to 400 degrees.

Blend all of the ingredients in a blender except melted butter. 

Blend in butter a little at a time so eggs do not scramble.

Grease muffin tins well.

Fill each muffin cup 1/2 full of batter.

Bake for 15 minutes or until the Dutch Babies are puffy and golden on the top.

When they come out of the oven, they will deflate a little and make a well in the center.

Plate and fill with fruit sauce or maple syrup.

Sprinkle with powdered sugar and serve with a lemon wedge (to squeeze over your Dutch Baby)

Raspberry Peach Sauce

6 oz. raspberries, washed

1 large peach, peeled and diced into 1/2 inch pieces

1/2 cup sugar

1 cup raspberry jam

Put raspberries, peaches and sugar into a saucepan. Crush fruit with a potato masher. Cook over medium heat until sugar is dissolved and simmers for 3 minutes.

Add raspberry jam. Heat until jam dissolves. Keep warm. Pour in the well of the Dutch Babies.