I made Dutch babies the other day. I’ve posted about them before. They’re delicious breakfast souffles that I make from time to time, usually topped with seasonal fruit, and sometimes lemon curd. See the raspberries on this? I picked them fresh last summer and froze them for a moment like this, sometime long after raspberry season when summer still feels too far away.
I’m almost counting the days until berries here come into season again. You better believe it’s worth waiting for.
I love lemon curd.
That looks really delicious!
If I thought that I could get something like this in a cafe, I’d run out right now but I guess I’ll have to settle for just a latte. Bet it is as delicious as it looks!!
I think I’ve had this… it looks familiar, like something my mother made.
There’s a farmer here at our farmer’s market who makes pies and tarts… raspberry tarts are quite a welcome snack!
You might oughta open your own bakery. I’d come visit for one of these! Yummmmmmy!
I can’t look. I am trying to cut down on sweets. Without much success, I might add.
Would you give us your recipe, Kay?
Jody, Google “Seattle Dutch Babies” and you’ll find recipes. I think I found mine at All Recipes.com. I’ve adjusted mine to accommodate baking them in small casseroles.