Since the day I first attempted making a dutch baby, I was amazed by the simplicity and the variety of possible flavors it offers.
After trying out multiple variations, I found the dutch baby with ricotta and seasonal fruits combo that we liked the most. Thus, here’s a recipe of my kind of the most delicious dutch baby for two.
- 3 eggs
- 1/2 glass of milk
- 3 heaped spoons of corn flour
- 1/2 tsp. ground nutmeg
- 3 teaspoons of butter for baking
- 140g ricotta cheese
- 1 nectarine
- any kind of berry jam
- handful of hazelnuts
- handful of cashews
- Mix eggs, milk, corn flour, and nutmeg together.
- Heat the oven to 230 degrees Celsius.
- Put the butter into a baking dish (preferably circular) and place the dish in the oven. Keep a close eye on it – wait until the butter is melted, and don’t let it start burning.
- Pour the dough mixture into the dish with melted butter.
- Bake it in the oven for 20 minutes at 230 degrees Celsius.
- Meanwhile, heat a pan, roast hazelnuts and cashews for a few minutes, and chop them roughly.
- Cut the nectarine into slices.
- After those 20 minutes pass, reduce the temperature to 150 degrees Celsius and bake for another 5 minutes.
- Once the Dutch baby is done, serve it fast – it tends to cool down quickly. Cut it into quarters and place them onto plates; add ricotta on top and cover with slices of nectarine, a teaspoon of berry jam, and nuts.
Even though it’s a dutch baby with ricotta and seasonal fruits recipe, feel free to experiment with other toppings as well. Try it with yogurt, maple syrup, bacon, other fruits, and berries.
Also, you can use other kinds of flour as well. I have tried the same recipe with the usual wheat flour and oat flour too. However, corn flour was most to our liking. But it’s all about finding the combination of what you yourself like the most.