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Squash Blossom Dutch Baby

Updated: Mar 28, 2022



What is a Dutch Baby? Dutch Babies are made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. They are traditionally baked in a hot cast iron or metal pan and falls (deflates) soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup.


For this one, I picked up some Squash Blossoms from the market and immediately thought it would make a great Dutch Baby. I was not mistaken!! I only used 6 Blossoms for the Dutch Baby (they come in a box of 10 or 12) and the others I stuffed and lightly fried in vegetable oil.





Head's up: The batter must be prepared the night before the cooking.


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 10-12 Zucchini Blossoms

1/3 cup Ricotta Cheese

1/3 cup Pecorino Cheese


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: Mix the Ricotta and Pecorino cheese in a small bowl. Salt & Pepper to taste. To prepare blossoms, gently remove the center stem. Open up the flower and add a tablespoon of the cheese mix inside and then close up the flower. You need 6 for the top of the Dutch Baby and the others you can just stuff them and gently fry them in hot vegetable oil as I did in the pictures below and drain on paper towel.





Step 4: 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 blossoms in the center and bake until puffed, set and browned at the edge, 17 to 20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL BROWNED.




Once done, let it cool 10 minutes and flip it out onto a serving plate.


It flips right out of the pan


Slice of Blossom Dutch Baby

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