Make one large Dutch baby by heating a 20cm oven-proof pan with 3 tablespoons of oil. Once the pan is hot, pour in the batter and bake for 20-25 minutes, until golden and crisp
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | Makes 12 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 383 |
| Fat | 29.3g |
| Saturates | 10.8g |
| Protein | 8.3g |
| Carbs | 28.8g |
| Sugars | 14.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 220°C, gas mark 7.
2
Pour 1 teaspoon of the oil into each hole of a 12-hole muffin tin then place it in the oven.
3
Melt the butter.
4
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt and butter. Blitz until smooth.
5
Remove the muffin tin from the oven and pour the batter into each hole, filling approx. ½ - 1⁄3 of each.
6
Return to the oven and bake for 15-20 minutes, or until puffed and golden.
7
Place a tablespoon of lemon curd in each mini-Dutch baby and scatter a few blueberries to top.
8
Serve with a dusting of icing sugar.
