Blueberry & Lemon Dutch Baby

Makes 2 15cm/6inch skillets

Ingredients

• 2 large eggs

• 80 ml milk

• 40 gr ap flour

• Zest of half a lemon

• 1/4 tsp vanilla extract or paste

• Pinch of salt

• 2 tbsp unsalted butter

• For the topping;

  • 60 ml heavy cream

  • 10 gr icing sugar

  • 40 gr crème fraîche

  • Zest of half a lemon

  • Fresh blueberries

Instructions

1. Preheat the oven to 220°C/425°F.

2. In a blender or food processor combine eggs, milk, flour, lemon zest, vanilla, and salt. Melt the butter in the skillets until it becomes foamy. Divide and pour the batter into the skillets and cook in the oven for 15 minutes.

3. In the meantime, in a large bowl whip heavy cream and icing sugar to medium peaks, add crème fraîche, lemon zest, and combine.

4. Allow the pancake to cool for 5-10 minutes. Top with cream and fresh blueberries. Dust with icing sugar. Enjoy!