About This Recipe:
Welcome to another garden-to-table recipe adventure! Today, I’m showcasing my incredibly delightful Garden Fresh Berry & Chamomile Dutch Baby. This recipe is a testament to the wonderful things you can do with homegrown produce. This Dutch baby is a celebration of the season, bursting with the juicy sweetness of freshly picked strawberries and mulberries right from the garden.
The magic of this dish lies in its simplicity, yet it promises an explosion of flavors. The fresh berries bring a sweetness that pairs beautifully with the subtle floral notes of dried chamomile, and the nutmeg adds just the right amount of warmth to this delightful breakfast dish.
The best part? This recipe is as easy as it gets. A few whizzes in the blender, a quick bake in the oven, and voila! You’ve got a puffy, golden-brown Dutch baby that’s just waiting to be topped with your fresh berries and a generous drizzle of honey. It’s a breakfast treat that’s sure to impress and one you’ll find yourself coming back to time and time again. So let’s dive in and bring the garden right to our breakfast table with this delicious Berry & Chamomile Dutch Baby.
Watch Me Make This Recipe:
@carmeninthegarden Start your week off right with this delightful Garden Fresh Berry & Chamomile Dutch Baby 🍓 Fresh from my garden, these fruits add a burst of flavor to this easy and impressive breakfast dish. Recipe now on my website, let me know if you try it! #GardenToTable #Homegrown #breakfastrecipes ♬ original sound Carmen in the Garden
Shop This Recipe:
How To Make This Recipe:Print
Start your day with my Garden Fresh Berry & Chamomile Dutch Baby. Packed with berries, it’s a sweet, wholesome breakfast treat.
- 3 eggs
- 1/2 cup flour
- 1/2 cup yogurt, thinned with water or juice if it’s very thick
- 2 tablespoons sugar
- 1 tablespoon dried chamomile
- Pinch of nutmeg
- 2 1/2 tablespoons butter
- 1/2 cup fresh strawberries, halved
- A handful of fresh mulberries or blackberries
- Fresh chamomile, for garnish
- Honey for drizzling
- Preheat your oven to 425 degrees.
- In a blender, combine the eggs, flour, yogurt, sugar, chamomile, and nutmeg. Blend until smooth.
- Place butter in a cast iron skillet and melt either on the stove top or in the preheated oven.
- Pour the batter into the hot pan and return to the oven. Bake for about 20 minutes, or until the Dutch baby is puffed and golden brown.
- Remove the Dutch baby from the oven and immediately top with the strawberries and mulberries or blackberries. Drizzle with honey and serve right away.