Mini Dutch Baby Berry Baskets

Mini Dutch Baby Berry Baskets

Easter is almost upon us! It’s one of my favourite holidays, not only because of what it signifies but because it kicks off all things spring! All those baby chicks, pastel colours, baskets full of flowers and berries. It’s a bright spot at the end of a long winter.

If you’re throwing an Easter brunch, it doesn’t have to be stressful. Recipes like this mean you won’t be waking up in the wee hours of the morning to start prepping breakfast. It comes together in a flash and is almost completely hands off, meaning you’ve got a lot more time to work on other things. Or, just visit. :)

I think these mini dutch babies are just so darn cute. They’re little pancake baskets filled with a dollop of whipped cream (or dairy-free whipped cream) and sprinkling of fresh berries. The dutch babies are eggy like a crepe and the whipped cream and berries are the perfect light accompaniment. My kids could not get enough. They would have eaten the whole batch themselves if I had let them. No joke.

This is what they look like when they’re coming out of the oven. Do not panic! The centers will sink and they’ll make very cute little baskets. Promise. As per usual, I love that they’re not perfect and each has it’s own unique personality – that means it’s the real deal!

Mini Dutch Baby Berry Baskets
Makes: Makes: 14-16 servings
  • 1 cup milk
  • 6 eggs
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup unsalted butter, melted
  • whipped cream (or *dairy-free whipped cream), berries and maple syrup, to serve
  1. Place milk, eggs, flour, salt and vanilla in a blender. Process until smooth, scraping down the sides to make sure all the flour is incorporated. Remove the fill cap and, with the processor running, slowly stream in the melted butter. Process until fully incorporated and mixture is smooth.
  2. Grease one and a half regular-sized muffin tins (about 16 muffins cups), coating well with butter or oil of choice. Pour a scant ¼ cup batter into each cup. Bake at 400ºF for 15-18 minutes until puffy and golden. Serve warm filled with whipped cream and berries, and a drizzle of maple syrup.

*Here is a recipe for dairy-free whipped cream.

Adapted from Real Mom Kitchen.