Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries
Easter is this weekend and I was looking for some ideas for a nice breakfast or brunch and when I came across a recipe for dutch babies with lemon curd and blueberries on Nerds with Knives I had found what I was looking for! Dutch babies are a kind puffy pancake, rather like a popover or a yorkshire pudding, where the batter is baked in a pan until it gets all nice and golden brown and puffy! When removed from the oven the the puffy centre sinks in and you can fill it with tasty things! I usually like to make these as savoury treats with my spring favourite being asparagus and double smoked bacon popover but it's also really nice when on the sweet side. These dutch babies are filled with a cool, creamy and intensely flavoured homemade lemon curd along with fresh blueberries making them perfect for both Spring and Easter!

Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries
Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!


ingredients
  • 2 tablespoons butter
  • 3 large eggs, room temperature
  • 1/2 cup milk, warm
  • 1/2 cup flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup lemon curd
  • 2 cups blueberries
  • 1 tablespoon powdered/confectioners sugar
directions
  1. Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
  2. Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.

Option: Add 1 teaspoon vanilla extract to the batter!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!
Nutrition Facts: Calories 330, Fat 15g (Saturated 8g, Trans 0.3g), Cholesterol 188mg, Sodium 221mg, Carbs 40g (Fiber 2g, Sugars 24g), Protein 8g
Nutrition by: Nutritional facts powered by Edamam

9 comments:

Heather Christo said...

These look absolutely wonderful Kevin!! They would be the ultimate Easter breakfast!

Maria Lichty said...

These are screaming my name!

Anonymous said...

The recipe looks really great. It says it serves 4. Does that mean you use 1/4 of the batter to make 4 Dutch Babies, or do you make 1 Dutch Baby and it feeds 4 people? The recipe is not clear on that point. I am dying to make this dish as it looks absolutely delicisou.

jimbo said...

I would recommend using bread flour for this. The higher protein content seems to ensure that it really puffs up. My experience is that regular flour sometimes makes a thick pancake, but since I switched to bread flour, it comes out right every time

We Are Not Martha said...

I love dutch babies, but these are seriously the most beautiful ones I've ever seen!!

Sues

Kevin Lynch said...

Anonymous: You can make one large one and divide it into 4 servings or make small smaller, individual servings. Enjoy!

Kevin Lynch said...

jimbo: I will try bread flour next time to compare!

ElisabethK said...

Hi Kevin, these look absolutely delicious. I was wondering if you had any advice on making these at higher altitudes? We live in Colorado Springs and I've been having a lot of bad luck trying to bake since moving here. :(

A SPICY PERSPECTIVE said...

Now this is perfect for Spring time parties! So pretty too!

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