Sensational Dutch Snack: Mini Poffertjes with Berry Compote & Whipped Cream

Allergens

Milk, Eggs

Ingredients

• 1 cup all
• purpose flour 2 tablespoons sugar 1/4 teaspoon salt 2 large eggs, separated 1/2 cup milk 1/2 cup water 2 tablespoons melted butter 1 teaspoon vanilla extract Berry Compote: 2 cups mixed berries (frozen or fresh) 1/4 cup sugar 1 tablespoon cornstarch Zest of 1 lemon Juice of 1/2 lemon Whipped Cream: 1 cup heavy cream, cold 3 tablespoons powdered sugar Powdered sugar for dusting (optional)

Instructions

1. Prepare the Berry Compote: In a saucepan, combine berries, sugar, cornstarch, lemon zest, and lemon juice. Cook over medium heat until the mixture thickens, about 5 minutes. Remove from heat and set aside to cool. Prepare the Whipped Cream: In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form. Set aside in the refrigerator. For the Poffertjes batter, whisk together flour, sugar, salt, egg yolks, milk, water, melted butter, and vanilla extract in a large mixing bowl. In another bowl, beat egg whites until stiff peaks form and gently fold them into the batter. Preheat a non stick Poffertjes pan or electric griddle to medium heat. Drop spoonfuls of batter onto the heated surface and cook for 2 minutes per side, or until golden brown. Repeat with the remaining batter. Assemble: Place three warm Poffertjes on each serving plate, top with a generous scoop of Berry Compote, a dollop of Whipped Cream, and an optional dusting of powdered sugar.

Chef’s Insight

The secret to perfect Poffertjes lies in the batter consistency and cooking time. Ensure the batter is smooth, not too thick, and cook them until they're golden brown on both sides.

Notes

This recipe is perfect for a breakfast, brunch, or dessert. It can be easily doubled or tripled to accommodate larger gatherings.