Butter Blisters

A decade of dutch baby research has led top experts in the field (god their delicious) to the conclusion that surface crispies are totally different in composition from bottom crispies. Bottom crispies often achieve a glassy texture from the caramelization of simple carbohydrates in the butter's milk solids.  Surface crispies, on the other hand, contain an egg protein that traps bubbles and gives the surface a blistered appearance. OMG!  Butter blisters!  More like butter bliss-ters!