Ana got some frustrating news on Sunday concerning her master’s degree program and I haven’t felt like myself the past few weeks, so we were both in the mood to do a little emotional eating last night. But we’ve changed our diet so much that we can’t just go out and buy a box of brownies without physically feeling like crap afterward, so we put our heads together to come up with a tasty desert (really a meal in itself): Dutch puffs with warm blueberry compote.
The first time my step mom, Konnie, made Dutch puffs I couldn’t have been more than five or six years old, but I still remember the warm, eggy aroma and the awe I felt watching the batter climb the edges of the pan as I watched through the oven window. By the time she pulled it out of the oven the batter had risen past the edges of the pan and formed a high golden ring that looked something like a flower. Whenever my siblings and I visited my dad and my step mom we always begged her to bake Dutch puffs for Sunday breakfast. Sunday morning Dutch puffs are a nurturing tradition Ana and I have continued, with duck eggs because of Ana’s allergy. Even though I’ve made them dozens of times I still can’t get mine to rise as spectacularly as Konnie’s. Next time we’re down visiting them I’ll have to ask for a lesson!
So, without further ado, here are the recipes. I suggest heating the oven while starting the compote and then starting the Dutch puff. You’ll find these simple and delicious – even if yours don’t climb sky high!
BLUEBERRY COMPOTE SWEETENED WITH MAPLE SYRUP & AGAVE NECTAR
2 ½ cups fresh or frozen blueberries (or any other berry)
1 Tablespoon lemon juice
3 Tablespoons agave nectar
2 Tablespoons real maple syrup
1 Tablespoon real butter
1 pinch sea salt
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup plus 2 Tablespoons water (divided)
1 Tablespoon corn starch
- Over medium high heat combine berries, lemon juice, agave nectar, maple syrup, butter, salt, spices, and ½ cup water. Heat to boiling, stirring frequently.
- Reduce heat to low and simmer until the liquid is reduced by about half (or until the Dutch puffs are all done!)
- Right before serving, in a small cup, mix 2 Tablespoons water with the corn starch and stir until smooth. While vigorously stirring the berry mixture, add the cornstarch all at once. Cook 1 minute (will become quite thick), then remove from the heat and serve over Dutch Puffs!
KONNIE’S DUTCH PUFFS
6 eggs (or 4 if using large duck eggs)
1 cup flour
1 cup milk
½ teaspoon salt
2 Tablespoons real melted butter
1 Tablespoon shortening (for the pan)
- Preheat oven to 450°F and generously grease the bottom and sides of an 8″ round or 9″ square cake pan. (I used four small 9 oz casserole dishes here).
- Add all ingredients except shortening to a blender and blend for 30 seconds.
- Scrape the sides and blend again.
- Once the oven is at temperature, put the greased pan in the oven and heat for 5 minutes.
- Blend the egg mixture once again, then pour into the hot, greased pan.
- Reduce heat to 350°F and bake for 20 minutes or until the batter puffs* and is golden.
Immediately cut and serve hot with compote, or lemon and powdered sugar.
*NOTE: If after 20 minutes your batter hasn’t puffed up, it probably won’t. In that case, cook until the edges are golden and enjoy – it will still be tasty!