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Challenge: Reinventing Breakfast

Lemon Raspberry Dutch Baby

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A Dutch Baby is a cross between a pancake and a popover, and it’s incredibly delicious. The middle of the Dutch Baby has a custardy consistency and taste, and the edges get slightly crisp and taste more like a pastry. I topped the Dutch Baby with powdered sugar, butter, lemon curd, and raspberries. The lemon curd and raspberries gave this meal a fresh and fruity taste.

Lemon Raspberry Dutch Baby

  • Yield: 3
  • Prep Time: 5 min
  • Cooking Time: 20 min


  • 3 tablespoons Salted Butter
  • 3 Large Eggs
  • ¾ cup Whole Milk
  • ½ cup All-Purpose Flour
  • ¼ teaspoon Salt
  • ½ teaspoon Vanilla
  • 1 tablespoon Powdered Sugar
  • ¼ cup Raspberries (or Strawberries or Blueberries)
  • 3 tablespoons Lemon Curd


  1. Heat your oven to 425 degrees.
  2. Melt 2 tablespoons of the butter. Then crack the eggs into a blender and add the milk, flour, salt, vanilla, sugar, and melted butter. Mix on a medium speed for 1 minute. You want the batter to be frothy.
  3. Pour the batter into a nonstick skillet, and place in the oven to bake for 20 minutes.
  4. As soon as the Dutch Baby has finished cooking top with the powdered sugar and the remaining butter. Serve each slice with raspberries and a dollop of lemon curd.

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