Dutch Baby With Lemon Curd and Berries

Dutch Baby With Lemon Curd and Berries

Lately I’ve been really loving these Dutch Babies!  You might be wondering what exactly is a Dutch Baby.  No, I’m not referring to those adorable blond haired blue eyed cuties one would expect to see in Amsterdam, I’m talking about these yummy dessert or breakfast pancake like creations topped which sweet or savory morsels of goodness.

A Dutch Baby is sort of a cross between a pancake, a crepe, and a popover.  And before you can ask it did not originate in the Netherlands, in fact there is nothing “Dutch” about it.  It is also called a German Pancake and in Germany is called an Apfelpfannkuchen and was originally served as 3 small pancakes with lemon squeezed on it and then sprinkled with sugar.  Somehow it evolved into larger sized pancakes.

But back to the name, the story goes that a Seattle diner called Manca’s Cafe back in the 1900s to the1950s served the German Pancake called Deutche Pancake (Deutche is the German word for well German).  The owner’s name was Victor Manca, and his young granddaughter could not pronounce Deutche, instead she called it Dutch.  And so the Americanized German Pancake was born!

However it got its name it’s still a delicious addition to breakfast, lunch, or even dinner; remember you can top it with just about anything.  I’m not a big pancake fan, but I do love crepes; unfortunately I seldom make them at home because I really don’t like standing at the stove frying either one, I find it tedious.  That’s why I love a Dutch Baby!  It’s not fried, it’s baked!  Now that’s something I can definitely get behind!.

Seriously Dutch Babies are super easy to make, you just mix the ingredients together, pour the batter in a cast iron skillet, pop it in the oven and in less than half an hour your Dutch Baby is ready to be topped and served!  Easy peasy nice and breezy!

I’m sharing this simple Dutch Baby recipe today.  I topped my Dutch Baby with lemon curd and fresh berries, it made a great dessert!  You can top it the same way; sprinkle it with powdered sugar; spread it with jam; or even top it with ham and cheese for a nice savory lunch or dinner.  In short just top it anyway you want!

Now this recipe makes a large Dutch Baby, I made it in a 10″ skillet.  You can adjust the recipe to suit your needs or if you like you can split the batter between two 5″ skillets and have personal pan Dutch Babies that each person can top the way they want.  If you’re making the large version just slice it up into wedges like you would a cake to serve.

 

 

Dutch Baby With Lemon Curd and Berries
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Dutch Baby With Lemon Curd and Berries
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Ingredients
Servings:
Instructions
  1. Place eggs, flour, milk, sugar, vanilla, salt, and lemon zest into a blender and blend until smooth
  2. Place butter in a cast iron skillet or any type of heavy skillet and place it in the oven until butter has melted.
  3. Pour batter into pan and bake for 20 minutes until the edges have puffed up and the pancake is golden brown
  4. Lower oven temperature to 300 and bake another 5 minutes
  5. Remove from oven and spread with lemon curd, top with fresh berries, and sprinkle powered sugar over all.
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Fruit Filled Ice Pops – Dairy & Nut Free

Fruit Filled Ice Pops – Dairy & Nut Free

My 2 year old grandson,  Jett,  has a whole list of allergies.  He’s allergic to dairy, eggs, peanuts, peas, and the list goes on.  His allergies keep him from enjoying many treats and we feel bad when we’re having dessert, specially ice cream which he can’t have.  That’s why we are constantly looking for allergy free treats and snacks to make for him. When allergies are involved we find that homemade meals and snacks are the safest way to go, we know exactly what the ingredients are and how the food was prepared.

fruit filled ice popsOne of the snacks we like to make are these Fruit Filled Ice Pops.  They’re not only dairy and allergy free, they’re healthy, yummy, and pretty too!  They are so easy to make with fresh fruit and coconut water.

I used fresh strawberries and blackberries, but you can use pretty much any kind of fresh fruit you like.  These pops are best made in the rectangular molds, the fruits tend to get stuck in star shaped molds making it difficult to remove from the molds.

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Fruit Filled Ice Pops

Makes 6

Ingredients:

Fresh Strawberries

Fresh Blackberries

Coconut Water

Directions:

Fruit Filled Ice PopsFruit Filled Ice Pops1.  Cut up fruit so pieces will fit in mold.  Loosely fill the molds with the fruit.  Do not pack fruit in, there must be spaces for the liquid to fill in order for the pops to form.[spacer height=”20px” id=”2″]

 

 

 

 

2Fruit Filled Ice Pops.  Pour coconut water into the molds.  Fill to the top.  Fruit pieces may float.  [spacer height=”20px” id=”2″]

 

 

 

 

 

 

Fruit Filled Ice Pops3.  Insert sticks in the center of each mold.  You may have to work it in between fruit pieces.  Freeze for at least 6 hours. [spacer height=”20px” id=”2″]

 

 

 

 

 

 

4.  Remove from molds and enjoy.

To remove from mold run hot water on all sides of the mold, including the bottom.  Pops should slip right out.

I wrap each pop in clear plastic treat bags I get from Walmart and store them in the freezer in ziplock freezer bags.

If you don’t have popsicle molds you can use paper or plastic cups to mold your pops.  You can buy wooden popsicle sticks from most of the discount stores and craft stores.


Fruit Filled Ice Pops
Print Recipe
Dairy & Nut free popsicles filled with fresh fruit.
Servings Prep Time
6 Pops 15 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Pops 15 Minutes
Passive Time
6 Hours
Fruit Filled Ice Pops
Print Recipe
Dairy & Nut free popsicles filled with fresh fruit.
Servings Prep Time
6 Pops 15 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Pops 15 Minutes
Passive Time
6 Hours
Ingredients
Servings: Pops
Instructions
  1. Cut up fruit so pieces will fit in mold. Loosely fill the molds with the fruit. Do not pack fruit in, there must be spaces for the liquid to fill in order for the pops to form.
    Fruit Filled Ice Pops
  2. Pour coconut water into the molds. Fill to the top. Fruit pieces may float.
  3. Insert sticks in the center of each mold. You may have to work it in between fruit pieces. Freeze for at least 6 hours.
  4. Remove from molds and enjoy. To remove from mold run hot water on all sides of the mold, including the bottom. Pops should slip right out.
Recipe Notes

If you don't have popsicle molds you can use paper or plastic cups to mold your pops.  You can buy wooden popsicle sticks from most of the discount stores and craft stores.

I wrap each pop in clear plastic treat bags I get from Walmart and store them in the freezer in ziplock freezer bags.

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