Dutch Babies with Lemon Curd and Blueberries #healthyfood #dietketo #breakfast #food

Easter is this end of the week and I was searching for certain thoughts for a pleasant breakfast or early lunch and when I ran over a formula for dutch babies with lemon curd and blueberries on Nerds with Knives I had discovered what I was searching for! Dutch babies are a caring puffy hotcake, rather like a popover or a yorkshire pudding, where the player is heated in a container until it gets all decent and brilliant dark colored and puffy!

At the point when expelled from the stove the puffy focus soaks in and you can fill it with scrumptious things! I typically prefer to make these as appetizing treats with my spring most loved being asparagus and twofold smoked bacon popover but on the other hand it's extremely decent when on the sweet side. These dutch children are loaded up with a cool, velvety and seriously enhanced natively constructed lemon curd alongside crisp blueberries making them ideal for both Spring and Easter!

Light and fleecy, cloud like, dutch infant hotcakes loaded up with lemon curd and new blueberries!

Also try our recipe Easy Linguine with Clams #healthyfood #dietketo #breakfast #food

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

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

Read more our recipe Garlic Herb Tomato Goat Cheese Dip #healthyfood #dietketo #breakfast #food

Source : bit.ly/36VoPom

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