Dutch Baby With Lemon Curd

Indulge in the delightful flavors of Dutch cuisine with this delicious Dutch Baby with Lemon Curd recipe. This puffy pancake topped with tangy lemon curd is the perfect treat for a special breakfast or brunch.

Dutch Baby With Lemon Curd

Ingredients

  • 4 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter
  • 1 cup lemon curd
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth.
  3. Place the butter in a 10-inch cast iron skillet and melt it in the preheated oven.
  4. Pour the batter into the hot skillet and immediately return it to the oven.
  5. Bake for 20 minutes, or until the Dutch Baby is puffed and golden brown.
  6. Remove from the oven and top with lemon curd.
  7. Dust with powdered sugar and serve immediately.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320
Carbohydrates
45g
Protein
8g
Fat
12g

Supplies

10-inch cast iron skillet Blender Measuring cups and spoons

Tools

Oven Stovetop

Serving suggestions

Serve the Dutch Baby with fresh berries and a dollop of whipped cream for a delightful presentation.

Tips & tricks

For an extra burst of flavor, add a sprinkle of lemon zest over the powdered sugar before serving.

Cost

$10