Last night they came over to go for walk and get some ice cream and they came bearing berries (couldn't help myself). It's a minor miracle that I didn't eat every single one right away. We did eat a fair share.
When Tim and I woke up this morning (it's his Saturday today), he rolled towards me, looked over our kicking, squealing baby and said, "Would you make me an egg?" Before you gag and write him off as a the type of guy who regularly asks me to make him breakfast first thing in the morning, Tim never asks me to do anything. Like, ever. Which made the fact that this was the first thing out of him mouth after "Good morning" very endearing. The man really wanted an egg. But since I'd already had plans, I asked if an omelet was okay and he said, "any egg dish."
On my way down the stairs I started thinking of what we had in the fridge, assembling the omelet in my head. When I reached the kitchen, by some act of god, there was half a bowl of raspberries, waiting to be made into some sweet breakfast treat. And it was cool enough to turn the oven on for a bit.
So if you, like me find yourself saddled with some fresh pacific northwest raspberries on your counter in the morning(or blackberries of huckleberries or blueberries), here's a quick recipe you can throw together then devour.
Lemon Raspberry Dutch Babies
Time: about 20-25 minutes
1/2 cup of flour
1/2 cup milk (we use almond)
splash of vanilla (about 1-2t if you're a measuring type)
1 heaping T of sugar (we use brown)
a big pinch of salt
zest of one lemon
a big squeeze of one half of the lemon (you could use orange here, too)
1T of butter (or coconut oil)
Heat oven to 425 degrees. We never let ours preheat long in the summer. It won't be a big deal.
Find something oven proof and 9-10 inches around. We use something like this. You can get something similar here. You could use a Pyrex baking dish. I love the look of cast-iron pans, too. Put it in the oven while you're prepping the batter.
Prep the batter: mix everything together except the butter and raspberries. Pull the pan out of the oven and melt butter, swirl around. Pour in batter, swirl around, sprinkle raspberries and any juices that may have gathered in the bowl over the batter.
Bake for 10-15 minutes, until the edges look brown and top look slightly brown. At this point, most people are going to sprinkle powdered sugar on top. And if you love the look or taste or powdered sugar, go ahead and do so. Me? I love the look but I need to literally dip each bite in the stuff to get enough in my mouth to enjoy the taste, so we topped ours with lemon curd. They're great with plain ol' maple syrup, too. I assume that if you've made it this far in life, you know what kind of sweet condiments you like, so I'll stop suggestions there.
One last thing, you have to eat them all. Not necessarily because they don't keep well (they don't), but because they're just the type of thing that you finish.