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RECIPE
Sweet Dutch Babies with Fresh Fruits and Citrus Curd
Toughened Nonstick Pro Fry Pan
Eggs
Over 2 hours
4-6
RECIPE NOTES
Looking for something sweet in the morning? Our Sweet Dutch Babies with Fresh Fruits and Citrus Curd is the recipe for you, refining traditional crêpe recipes. The addition of blueberries, blackberries, and grapefruit contrasts the Dutch Baby Pancakes to perfection, offering some much-needed sweetness.
The Iron Handle Skillet is the ideal piece of cookware for this recipe, exposing the batter to a consistent heat source for an even bake. The end result will be a golden and nicely puffed pancake ready to be served for all your guests to enjoy. Be sure to top this delicious breakfast with the citrus curd and mixed fruits!
Our Sweet Dutch Babies with Fresh Fruits and Citrus Curd is sure to become a crowd-favorite in your household, elevating traditional breakfast recipes. This recipe takes over two hours to prepare from start to finish, serving between four and six portions at a time. Be sure to grab all the ingredients you need on your next grocery run and follow the steps below!
INSTRUCTIONS
Dutch Baby Batter
In a food processor or blender, combine all of the ingredients, except for the butter. Blend until very smooth and refrigerate for 4 hours or overnight. Let sit out at room temperature for 15 minutes before baking.
Sweet Toppings
In a small pot, combine half of the citrus zest with the grapefruit juice. Simmer over medium heat until reduced by half, about 12 minutes. Transfer to a heatproof bowl.
Add the butter, ½ cup (125 ml) of the sugar, the lemon juice and vanilla seeds to the bowl of grapefruit juice. Set the vanilla pod aside. Place the bowl over a pot of simmering water to melt the butter, making sure the bottom of the bowl does not touch the water. Add the eggs and cook, whisking often, until the curd is thick enough to coat the back of a spoon, about 10 minutes.
Strain through a fine sieve into a clean bowl. Place plastic wrap directly on the surface of the curd. Refrigerate until completely chilled, about 2 hours.
In a small bowl, combine the remaining sugar and citrus zest. Rub the empty vanilla pod into the sugar to release any remaining vanilla seeds. Set aside. Remove the vanilla pod when ready to serve.
Just before serving, in a bowl, combine the blueberries, blackberries and grapefruit supremes.
Assembly
Place an Iron Handle Skillet or Toughened Nonstick Pro Fry Pan on the lowest rack of the oven. Preheat the oven to 425°F (220°C).
Working quickly, add 1 ½ tbsp (22.5 ml) of butter to the pan and carefully swirl until melted. Pour the batter into the pan and bake for 15 to 20 minutes, until nicely puffed and golden. Remove from the oven and let sit for 5 minutes. The pancake will deflate at this point, which is completely normal.
Top the pancake with the citrus curd and mixed fruits. Sprinkle with the vanilla-citrus sugar, to taste. You can keep any leftover sugar in the refrigerator for future use.
