Peach Dutch Baby

Good morning Sunshine!  There are peaches in a bowl on the counter and eggs in the fridge, so I’m taking a few minutes to pop this Dutch Baby into the oven. I love watching it puff up as it cooks– pretty magical!  And the resulting crispy edges and custardy center with the sweet peaches make these the best kind of breakfast treat.
Add a mug of tea and some sunshine coming in the window.  Just fine.

PEACH DUTCH BABY
2 tab. butter
2 large eggs
1/2 cup flour
1/2 cup milk
3 tab. sugar
1 tsp. vanilla
1/8 tsp. salt
1 large ripe peach, sliced thin*
powdered sugar for dusting the top

Melt the butter in a cup in the microwave.  Spray a 9″ pie pan (0r tart pan) with cooking spray and then drizzle the melted butter over the the cooking spray in the pan.

Whisk together the eggs, flour, milk, sugar, vanilla and salt.  Carefully drizzle this batter over the butter, trying to keep it from mixing with the butter.  Then lay the peaches over the top and pop it into a 400 degree oven for 15 to 20 minutes until the edges are puffed and brown and the center is custardy and cooked through.

Dust the top with powdered sugar shaken through a sieve and eat it while it’s hot!  (I have a plateful on the table next to me right now while I’m typing this off to you!)

*In January, I would settle for canned peaches.

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Blueberry Dutch Baby

Hello there–  Love this cheerful baking dish full of blueberries and custard.  You put it together in just 10 minutes and while it’s baking, you can put on some music, build a fire in the fireplace and throw together a salad, maybe a little bacon.  Sunday brunch.

BLUEBERRY DUTCH BABY
2 tab. butter
2 large eggs
1/2 cup milk
1/2 cup flour
3 tab. sugar
2 tsp. vanilla
pinch of salt
6 0z. blueberries (about 1 1/4 cup)
powdered sugar for dusting

Melt the butter in the microwave.  In a mixing bowl, whisk together the eggs and milk.  Then whisk in the milk, flour, sugar, vanilla and salt.

Pour the melted butter into a 9″ baking dish sprayed with cooking spray, covering the bottom of the dish.  Then spoon in the egg batter on top of the butter and top with the blueberries.

Pop it into a 425 degree oven and bake for 20 minutes.  Dust it with powdered sugar straight from the oven and eat it up while it’s hot and puffy!

Lemon Blueberry Dutch Babies

Hey friends–  Why do they call these things “dutch babies?”  I don’t know.  But I do know they are pretty delicious.  Good for a weekend breakfast or even a Sunday night supper with bacon or ham and a little salad.  I tried these out on Laurel who’s home for a visit and she said they were A-OK.

LEMON BLUEBERRY DUTCH BABIES
4 eggs
1 cup milk
1 cup flour
1 tab. freshly grated lemon rind
1/4 tsp. salt
3 tsp. butter
1 pint blueberries
powdered sugar

Melt the butter in the bottom of a 3″x13″ baking dish.  (Or divide the recipe into smaller individual dishes).  Whisk together the eggs, milk, flour, lemon rind and salt.  Slowly pour the mixture over the melted butter and pop it into a 400 degree oven for about 30 minutes until the dutch baby is puffed up and browned around the edges.  As it comes out of the oven sprinkle on the blueberries and dust it all with powdered sugar shaken through a sieve.