Strawberry Topped Puffy Pancake With Creamy Orange Filling Recipes

SUPER PUFFY GERMAN PANCAKE

Steps:

• Preheat oven to 425.
• While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be.
• When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan.
• Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending).
• Pour in the flour and the vanilla (if desired) and once it's mixed, pour immediately into hot cast iron skillet.
• Cook for 20 minutes.
• Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll.
• Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D.
• Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven.

STRAWBERRY CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.