Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Strawberry Dutch Baby with Ricotta Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 44 reviews

  • Author: Ava
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Lemon Strawberry Dutch Baby with Ricotta Cream is a delightful breakfast or brunch treat that features a light and puffy oven-baked pancake infused with fresh lemon zest and topped with sweet strawberries and a creamy ricotta topping. The cast iron skillet ensures a perfectly golden crust while the ricotta cream adds a rich and smooth texture, making this dish both visually stunning and deliciously satisfying.

Ingredients

Dutch Baby Batter

  • 1/4 cup granulated sugar
  • Zest of 1 lemon
  • 4 tablespoons salted butter, at room temperature
  • 4 large eggs, at room temperature
  • 2/3 cup whole milk, at room temperature
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 2 cups fresh strawberries, sliced

Ricotta Cream

  • 8 ounces whole milk ricotta cheese
  • 1/4 to 1/2 cup powdered sugar, to taste
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Strawberries: Preheat your oven to 450°F (232°C). In a small bowl, combine the granulated sugar with the zest of one lemon. Toss 1 1/2 cups of the sliced strawberries with 2 tablespoons of the lemon sugar. Set aside to macerate.
  2. Make the Batter: Using an electric mixer, whisk together the eggs, whole milk, all-purpose flour, kosher salt, vanilla extract, and 2 tablespoons of the melted butter until the batter is smooth and free of large flour lumps. This should take about one minute.
  3. Brown the Butter and Prepare Skillet: Melt the remaining 2 tablespoons of butter in a 10–12 inch cast iron skillet over medium heat. Allow the butter to brown and become a deep golden color with a toasted aroma, usually 3 to 4 minutes. This gives the Dutch baby a nutty flavor.
  4. Pour Batter and Add Strawberries: Immediately pour the prepared batter into the hot skillet. Arrange 4 to 5 slices of strawberries evenly over the batter, then sprinkle 1 to 2 tablespoons of the lemon sugar mixture on top for added sweetness and zest.
  5. Bake the Dutch Baby: Place the skillet in the center rack of the preheated oven. Bake for 15 minutes without opening the oven door to prevent deflating the puff until the Dutch baby is golden brown and fully puffed.
  6. Prepare Ricotta Cream: While the Dutch baby bakes, whip the ricotta cheese in a food processor until it becomes smooth and creamy. Add powdered sugar and vanilla extract, pulsing until everything is well combined. The cream can be refrigerated for up to 3 days.
  7. Serve: Once baked, remove the Dutch baby from the oven. Serve warm topped with the macerated strawberries, extra lemon sugar, and dollops of the ricotta cream. Enjoy this bright, tangy, and creamy breakfast treat!

Notes

  • Do not open the oven door during baking to ensure the Dutch baby rises properly and doesn’t deflate.
  • If you don’t have a cast iron skillet, use any oven-safe skillet but adjust the baking time accordingly.
  • Macerate the strawberries with lemon sugar for at least 10 minutes to bring out their natural sweetness.
  • The ricotta cream can be stored in the refrigerator for up to 3 days for convenience.
  • Room temperature ingredients help the batter blend smoothly and bake evenly.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/lemon-strawberry-dutch-baby-with-ricotta-cream-recipe/