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Dutch Puffs with Blood Orange Curd
Combining the best of pancakes and popovers, these Dutch puffs can be served for breakfast, brunch, or dessert. Serve plain or piled high with curd and fresh fruit!
3 eggs
1/4 C flour
1/2 C whole milk
1 tsp. vanilla
2 tsp. orange zest
1/8 tsp. kosher salt
1/4 C unsalted butter
1 C blood orange curd
1 C blackberries
Powdered sugar, for dusting
Preheat oven to 400 degrees F.
Mix eggs, flour, milk, vanilla, zest, and salt in a food processor until blended.
Put one tablespoon butter in each of four small cast-iron skillets; place in oven until melted. Pour equal portions into each skillet and return to oven for 20 minutes. Reduce heat to 350 degrees F and continue cooking 5-7 minutes longer.
Remove from oven and dust with powdered sugar. Top each with ¼ cup curd and blackberries and serve.
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