I made Dutch babies the other day. I’ve posted about them before. They’re delicious breakfast souffles that I make from time to time, usually topped with seasonal fruit, and sometimes lemon curd. See the raspberries on this? I picked them fresh last summer and froze them for a moment like this, sometime long after raspberry season when summer still feels too far away.
I’m almost counting the days until berries here come into season again. You better believe it’s worth waiting for.