Dutch Babies with Lemon
Curd and Blueberries
Prep Time:5 minutes Cook Time:20 minutes
Total Time:25 minutes Servings: 4
ingredients
- Light and fluffy, cloud like, dutch baby pancakes filled with
- lemon curd and fresh blueberries!
- 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
Source : closetcooking.com
