Strawberry-Apricot Dutch Babies Recipe

I saw this & thought it looked so yummy & kinda like German pancakes yet personal ones..

Strawberry-Apricot Dutch Babies Recipe
By Woman's Day Kitchen from Woman's Day; June 2, 2009

Active Time: 15 minutes Total Time: 35 minutes

INGREDIENTS
1 Tbsp sliced almonds
1 Tbsp vegetable oil
2 large eggs
1⁄3 cup all-purpose flour
1⁄3 cup whole milk
1 Tbsp unsalted butter, melted
1⁄4 tsp baking powder
1 pint strawberries
2 ripe apricots
2 Tbsp honey
Confectioners’ sugar, for dusting

PREPARATION
1. Heat oven to 450°F. Place almonds on a baking sheet; place in oven 5 minutes or until lightly toasted, stirring once.

2. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter.

3. In blender, purée eggs, flour, milk, butter and baking powder until batter is smooth.

4. Remove baking sheet from oven; carefully pour 1⁄4 cup batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350°F and continue to bake 6 minutes or until puffed and golden, and centers are firm.

5. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cups to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners’ sugar. Serve immediately.

Nutrition Facts
Yield 4 servings
Amount Per Serving
Calories 232
Total Fat 11g
Saturated Fat 3g
Cholesterol 115mg
Sodium 80mg
Total Carbohydrates 29g
Dietary Fiber 3g
Protein 6g

Wonton Wrappers

Wonton Wrappers

"For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings."

Prep Time:30 Min, Ready In:30 Min, Original Recipe Yield 24 servings

Ingredients
1 egg
1/3 cup water
2 cups all-purpose flour
1/2 teaspoon salt

Directions
In a medium bowl, beat the egg. Mix in the water.
In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
Cut each ball into four equal pieces. Roll the pieces into 10 1/2x10 1/2 inch squares. Cut the squares into 3 1/2x3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.