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