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Old 06-19-2006, 11:15 AM   #11
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Yorkshire puddings are similar, but I have to say...I SUCK at making those. I have a friend who makes the best ones ever though. I'll hit her up for her recipe and post it for you.
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Old 06-19-2006, 11:59 AM   #12
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Thanx Alix!! I will be on the look out for it!!
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Old 06-19-2006, 03:19 PM   #13
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Sounds interesting

Do you think i can use this recipe for appetizers? I'm thinking about using, cheese, ham, tuna, things like that.
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Old 06-19-2006, 05:53 PM   #14
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I'm not sure how that would work Sabrine, but give it a go.

urmaniac...posting Yorkshire pudding recipe in Breads.
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Old 06-19-2006, 10:12 PM   #15
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I had a little thing this evening so I whipped up Corazon's version of this. The recipe didnt signify all purpose or self rising flour so i used all purpose. It came out very bowl like (I made mine in a 9 inch deep dish pie pan) and pretty brown, but very "crepe like", The picture you show, Corazone looks more cakey... Did you use self rising flour?

It was very good, but anything using fresh fruit and real cream will almost always be goooooooooooooood!

Thanks for the recipes and the education, yall. I had never heard of Dutch Babies before either!!

cam
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Old 06-19-2006, 10:48 PM   #16
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Quote:
Originally Posted by carolmills
I had a little thing this evening so I whipped up Corazon's version of this. The recipe didnt signify all purpose or self rising flour so i used all purpose. It came out very bowl like (I made mine in a 9 inch deep dish pie pan) and pretty brown, but very "crepe like", The picture you show, Corazone looks more cakey... Did you use self rising flour?
glad you enjoyed it so much! Like you, I used ap flour. It is similar to a very thick crepe, IMO. From the photo, it probably does look more cake like than yours because my pan was larger and my babies didn't have the bowl depth that yours did.
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Old 06-20-2006, 02:37 AM   #17
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Sabrine,

I've never made a Dutch baby either, but I bet it would be gorgeous with a scrambled egg and smoked salmon filling! Perhaps with some asparagus tips too... Or slivers of smoked ham... Or whatever you fancy.

I imagine you could whip up some lovely appetisers, variants on the vol-au-vent theme and much easier to eat - no pastry crumbs embarrassing parents-in-law, for example.

I'm definitely going to give this a go this weekend.
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Old 06-20-2006, 01:39 PM   #18
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I think a savory filling would be great! Let me know how it turns out!
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Old 06-20-2006, 08:01 PM   #19
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Hi, Carol - Noticed you're new here, and from NC - I'm 1 state down in SC!

Little note re 'self-rising' flour, which is mostly used in Southern states. Most recipes will use all purpose flour unless 'self-rising' flour is specified. So if it's not listed, you can pretty much assume it's the all purpose kind.

Self-rising is so common here in the South, that there have been times in the past when I actually had trouble finding regular all purpose!
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Old 07-08-2006, 02:56 PM   #20
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Corazon, question about your recipe - in the ingredients list, it says 4 tablespoons, but in the instructions it says 4 oz. - which is correct? TIA!
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