This was a pretty awesome dessert drawn from the pages of Sunset Magazine. It was even more fun to watch them rise in the oven while all of our dinner guests drank wine nearby. Just an added bonus, really.


For 4-6 babies you’ll need x4 eggs, 1 cup milk, 1/2 tsp salt, 1 cup flour, 1/2 butter (dices into 1/4″ pieces), 1 cup raspberries and powdered sugar for dusting.

Preheat oven to 425.

In a blender or food processor whirl the eggs, milk and salt just until broken up and combined well. Then add flour and whirl until smooth. Set aside.

Divide the dices butter among 4-8 muffin cups (we used ramekins placed on a baking tray). Bake until the butter melts and just begins to brown, 2-3 minutes.

Pour batter into cups and sprinkle with raspberries. Pace back onto the center rack and w rimed baking sheet underneath to catch drips and bake until well browned and puffed up – 18-20 minutes.

Sift the powdered sugar over the top, remove from pan with a knife and serve immediately, preferably with some fresh, whipped cream.

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