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Sometimes Breakfast items are a work of art. Paging this Dutch Baby with Whipped Vanilla Crème Fraiche and Lemon Blueberry Sauce.
Those who know this Minnesota transplant living in Arizona, know that I despise summer with a burning passion. But even that burning passion probably isn’t as hot as AZ is this time of year. Insert the dramatic sigh and eyeroll. But I do try to look on the bright side of things. One of the blessings of summer is all the bright vibrant food, it probably is my favorite season on the produce side of things. So many colors and bright flavors. I’ll take what I can get friends. And I guess it’s not that bad if I get to enjoy this Dutch Baby with Whipped Vanilla Crème Fraiche and Lemon Blueberry Sauce. I mean, just look at it. It’s a stunner. Dutch babies are always such a fun brunch/breakfast item because who doesn’t love a giant pancake and they are beautiful!
You need a 12 in cast iron skillet to make this beauty, I included the link for the one that I used below:
Like this recipe?! You will LOVE:
Did you make this Dutch Baby with Whipped Vanilla Crème Fraiche and Lemon Blueberry Sauce?! Tag me on Insta @theseasonaljunkie I love to see your creations!
Dutch Baby with Whipped Vanilla Crème Fraiche
Having friends over for brunch?! Time to whip up this Dutch Baby with Whipped Vanilla Crème Fraiche and Lemon Blueberry Sauce. It's a stunner!
- Lemon Blueberry Sauce:
- 2 1/2 cups Fresh Blueberries
- 1/2 cup Brown Sugar
- 1 tsp Vanilla
- 1 Lemon
- Zest from 1 Lemon
- Whipped Crème Fraiche:
- 8 oz Crème Fraiche
- 1/3 cup Powdered Sugar (You can start with 1/4 cup and add more if you don't like too much sweetness)
- 2 tsp Vanilla
- Dutch Baby :
- 1 cup Bread Flour (AP works too if that's all you got)
- 1 tsp Salt
- 1 cup Milk
- 6 Eggs
- 1 tbsp Vanilla
- 1 tbsp Sugar
- 1 tsp Cinnamon
- 4 tbsp Butter
Preheat oven to 425 degrees and put cast iron skillet in as well to heat with oven.
In a mixing bowl add crème fraiche and vanila and whip for about a minute. Add in powdered sugar. (I start with a 1/4 cup and added 2 more tbsp) whip for another 1-2 minutes until fluffy. Set aside in fridge.
Get a pot, add blueberries, brown sugar, vanilla, lemon, and lemon zest. Heat over medium low heat and stir. I simmer for about 15 minutes, turn off heat, and bring to room temp. You can start on your dutch baby while this is happening.
In a blender or food processor, add bread flour, milk, eggs, vanilla, sugar, salt, and cinnamon. Blend until it is a batter. Grab hot cast iron skillet with mitt out of hot oven. Melt butter while swirling in skillet. Add Batter and cook for about 22 minutes until cooked through and puffed up.
Once removed from oven assemble by adding a scoop of whipped cream fraiche and blueberry sauce to top! Enjoy!