Dutch Babies with Blueberries

Here's a quick and easy breakfast dish to feed a houseful. I made this last week as part of our family reunion. Dutch Babies are like a thick, puffy crepe you bake in the oven. They are simple to throw together, but they must be baked just before serving, as they deflate quickly if left to stand. They are traditionally served with powdered sugar and a squeeze of fresh lemon juice. I thought the fresh blueberries would add a nice touch and they did.

Place 1/3 cup butter in a 9 x 13 baking dish and put it in the oven while you preheat it to 450 degrees. Using a blender, hand blender, or food processor, blend 5 eggs for one minute. Gradually add 1 cup milk and then 1 cup flour and continue blending until well-combined and there are no lumps. Remove the hot pan from the oven and pour in the egg mixture. Return to oven and reduce heat to 425 degrees. Bake 20 to 25 minutes, until puffy and lightly browned. A knife inserted into the center should come out clean. Cut into squares and serve immediately with powdered sugar, lemon wedges and fresh blueberries.

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