Olive Oil Dutch Baby with Fresh Fruit, Nutella and Ricotta

This Dutch baby pancake, baked to golden perfection, features a crispy edge and a fluffy center, making it an irresistible treat. Topped with bright extra virgin olive oil, creamy ricotta, rich Nutella, fresh berries, and a sprinkle of powdered sugar, it’s a delightful and easy-to-make dish that's perfect for breakfast or brunch.

About this Recipe:

Course: Breakfast or Dessert
Cuisine: Continental
Serves: 2
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients:

Batter:
1/2 cup all purpose flour
1/2 cup whole milk
2 eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
4 tablespoons Castillo d Canena Extra Virgin Olive Oil

Toppings:
1/2 cup whole milk ricotta
4 tablespoons nutella
1 cup fresh strawberries, halved or sliced
1/2 cup fresh raspberries
1/2 cup fresh black berries
1 tablespoon fresh mint
2 tablespoons Castillo d Canena Extra Virgin Olive Oil
1 tablespoon powdered sugar

Instructions:

1. Preheat oven to 425°F. Place an oven-safe 9-10 inch skillet in the oven to preheat.
2. Place flour, milk, eggs, sugar, vanilla, and salt in a blender, puree until smooth. Let the batter rest, at room temperature, for 5-10 minutes.
3. Carefully remove the hot skillet from the oven and drizzle with 2 tablespoons of olive oil. Pour half of the batter into the skillet and swirl, covering the bottom and sides. Place in the oven and bake for 20-25 minutes or until the edges are crispy and golden brown. If your dutch baby happens to bubble up in the center, pop the bubble with a fork or knife to deflate. Repeat this process for the remaining batter.
4. Spread ricotta along the bottom of the cooked dutch baby. Dollop nutella and top with berries and mint. Drizzle each dutch baby with 1 tablespoon of olive oil and sprinkle with powdered sugar.

Cart 0

No more products available for purchase