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Lemon-Ricotta Dutch Baby with Pears & Maple Crème Fraîche

Ooh, baby! This skillet-size pancake has the “wow” factor that makes eyes open wide. Like a giant popover, the batter poofs up dramatically as it cooks. Then there are the cozy, cold-weather toppings, like pears cooked with warming spices, luxurious crème fraîche mixed with maple syrup, and buttery pecans. Perfect for breakfast, brunch, or dessert, this baby is so easy to make you’ll want to go Dutch all the time.

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Veggie lunches breakfast-kits
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 lemon
  • 1 pear
  • 0.5 cups flour
  • 4 oz ricotta cheese
  • 2 eggs
  • 1 milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp brown sugar
  • 4 tbsp crème fraîche
  • 2 tbsp maple syrup
  • 0.5 oz pecans
  • salt
  • 3.5 tbsp butter
  • 1 tbsp sugar
  • 1 lemon
  • 2 pears
  • 0.5 cups flour
  • 4 oz ricotta cheese
  • 4 eggs
  • 1 milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 tbsp brown sugar
  • 8 tbsp crème fraîche
  • 4 tbsp maple syrup
  • 1 oz pecans
  • salt
  • 4 tbsp butter
  • 1 tbsp sugar

Instructions

  1. • Adjust rack to middle position and preheat
    oven to 425 degrees. Allow ingredients to
    come to room temperature. Wash and
    dry produce.
    • Zest and quarter lemon. Peel, halve, and
    core pear; dice into ½-inch pieces.
  2. • Place 2 TBSP butter in a medium
    ovenproof pan. Once oven is preheated,
    place pan on middle rack; heat until butter
    melts and starts to bubble. TIP: Watch
    carefully to avoid burning.
    • Meanwhile, in a large bowl, whisk together
    ricotta, half the lemon zest, 1⁄3 cup flour,
    two eggs*, ¼ cup milk, 1 TBSP white sugar,
    and a pinch of salt until smooth (use all
    the lemon zest, all the flour, three eggs,
    and ½ cup milk for 4 servings). (Save any
    remaining egg and milk for another use.)
  3. • Once butter has melted, remove pan from
    oven and carefully swirl to evenly coat
    bottom; pour in batter.
    • Bake on middle rack until puffed and
    golden, 20-25 minutes.
  4. • Meanwhile, melt 1 TBSP butter in a medium
    pot over medium-high heat. Add pear, half
    the cinnamon (all for 4 servings), and ¼ tsp
    nutmeg (½ tsp for 4; we sent more); cook,
    stirring often, until fragrant, 1 minute.
    • Add ¼ cup water (½ cup for 4), 1½ TBSP
    brown sugar (all for 4), a squeeze of
    lemon juice, and a pinch of salt; stir to
    combine, then cover. Cook until pear is
    tender, 8-10 minutes. TIP: Watch carefully
    to avoid burning.
    • Uncover and cook until liquid is thickened
    and syrupy, 1-3 minutes more.
    • Remove from heat; stir in ½ TBSP butter
    (1 TBSP for 4 servings) until melted. (TIP: If
    liquid seems too thick, stir in a splash more
    water.) Keep covered until ready to serve.
  5. • In a small bowl, whisk together crème
    fraîche and 1 TBSP maple syrup (save
    the rest for serving). (Be sure to use a
    clean whisk.)
  6. • Top Dutch baby with pear, maple crème
    fraîche, and pecans. Drizzle with remaining
    maple syrup. Serve directly from pan (or cut
    into wedges and divide between plates).
    Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.