Dutch Baby with Whipped Ricotta and Strawberries
Golden brown and crispy on the outside, wonderfully airy on the inside: a Dutch baby is the perfect mix of pancake and baked pastry. Served with fresh strawberries and whipped ricotta, it is a real highlight for your next brunch.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 3 | eggs |
| 160 ml | milk (optionally plant-based milk such as almond milk or cow's milk) |
| 1 tbsp. | sugar or alternative |
| 75 g | flour (spelt or wheat flour) |
| pinch of salt | |
| 1 tbsp. | butter |
| 250 g | ricotta |
| 2 tbsp. | maple syrup |
| 300 g | strawberries |
| 1 | lime, juice and zest |
Instructions
Step 1 of 9:
Preheat the oven to 220 degrees and put the serving pan in it until the oven is hot.
Step 2 of 9:
Beat the eggs, milk, sugar, salt and flour well with a hand mixer or blender.
Step 3 of 9:
Take the hot pan out of the oven and add a large spoonful of butter.
Step 4 of 9:
Quickly spread on the batter.
Step 5 of 9:
Place in the oven for 15-20 min at 200 degrees top and bottom heat.
Step 6 of 9:
Wash the strawberries, quarter them, and mix with lime zest and a little lime juice.
Step 7 of 9:
Whip the ricotta and maple syrup with a hand mixer and set aside or chill.
Step 8 of 9:
Remove the Dutch baby from the oven; it will deflate right away.
Step 9 of 9:
Top with strawberries and ricotta and enjoy.
