Mini Dutch Babies with Lemon Curd and Blueberries Bliss

Delightful Mini Dutch Babies with Lemon Curd and Blueberries for a quick breakfast experience.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour or whole wheat flour for a healthier option
1 cup milk or almond/oat milk for a dairy-free choice
3 large eggs essential for binding the batter
2 tablespoons unsalted butter or olive oil as a lighter alternative
1 tablespoon sugar increase for a sweeter treat
1 teaspoon vanilla extract use pure extract for best taste
1/4 teaspoon salt balances sweetness

For the Topping

1 cup lemon curd or raspberry/passion fruit curd
1 cup fresh blueberries or seasonal berries of choice

Equipment

Blender
oven-safe skillet

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
In a blender, combine the all-purpose flour, milk, large eggs, sugar, vanilla extract, and salt. Blend for about 30 seconds until smooth.
Melt the unsalted butter in an oven-safe skillet over medium heat until it becomes bubbly.
Pour the prepared batter into the hot skillet, ensuring it sizzles.
Bake in the preheated oven for approximately 20 minutes, avoiding opening the oven door.
Remove from oven and allow to cool for a few minutes before serving.
Generously top with lemon curd and blueberries.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Serve immediately for the best experience. Keep toppings flexible based on preferences.

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