This Dutch Baby is made using fresh Blueberries and Ricotta. The mixture for the Dutch Baby must be made and refrigerated overnight. It is best made using a #8 Cast Iron Skillet
INGREDIENTS:
3/4 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 cups whole milk
7 1/2 ounces fresh ricotta cheese,
whisked until creamy
6 large eggs, beaten
Finely grated zest of 2 lemons
1 tablespoon unsalted butter
1/2 cup blueberries
Confectioners’ sugar, for dusting
RECIPE:
Step 1 In a medium bowl, whisk the flour with the
granulated sugar. Gradually whisk in the milk followed
by the ricotta, eggs and lemon zest. Strain the mixture
through a fine sieve set over a bowl. Cover and refrigerate
overnight.
Step 2 Preheat the oven to 450°. Place a 9- to 10-inch
cast-iron skillet in the oven to heat for 10 minutes.
Step 3 Whisk the pancake batter briefly. Carefully
remove the skillet from the oven and swirl in the butter
to coat. Add the pancake batter to the hot skillet, scatter
the blueberries in the center and bake until puffed, set
and browned at the edge, 17 to 20 minutes. Do not open the oven door!!
Dust with confectioners’ sugar and serve immediately.
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