Dutch Babies for Spring Berries:
Can a dish this luscious easily be duplicated? Absolutely! Have you got 30 minutes… if not make time… you won’t be sorry!
I first encountered Dutch Babies on my tropical vacations to the Dutch island of Bonaire. This beautiful dish would be brought to our breakfast or brunch table topped with tropical fruits, and a snowy dusting of 10x (confectioners) sugar, and all eyes were upon it! Back then, this paired with a fresh pineapple mimosa, and all was right with the world.
If you have never enjoyed a Dutch Baby, imagine a light as air, plate sized, gently sweetened, popover filled with a spread of lemon curd, sprinkled with the freshest berries available, dusted with powdery sugar flurries. It is nearly impossible not to softly moan with each bite… truly!
- 1/2 cup milk
- 1/3 cup + 1 tablespoon flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 eggs
- 1/2 lemon zest
- 3 tablespoons lemon curd (I like Dickinson’s) Easy to make, but easier to buy with no artificial anything! Dickinson’s Curds
- 12 berries +3 or 4 quartered strawberries
- 2 tablespoons unsalted butter
- 1 tablespoon 10x sugar (powdered sugar)
- Heat oven to 425 degrees F
- Place milk, flour, eggs, sugar, lemon zest & salt into a blender. Blend till smooth with no lumps.
- Place an ovenproof, heavy 8″ or 9″ pan with the 2 tablespoons butter into your hot over for 3 to 5 minutes till butter is melted.
- Carefully remove hot pan and swirl butter all around bottom and sides of your hot pan.
- Pour batter into oven for 17 – 20 minutes till puffed and browned. Do not open oven if possible till you check at 17 minutes.
- Remove the pan from the oven, and place Dutch Baby on a cutting board.
- Swirl lemon curd on the bottom and sides of the Dutch Baby. Sprinkle with berries, and using a sieve or shaker, sprinkle all around with 10x (powdered) sugar.
- Cut in half and serve!