Lemon-Ricotta Dutch Baby
with Pears & Maple Crème Fraîche | 4 servings
Ooh, baby! This skillet-size pancake has that “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 and luxurious crème fraîche mixed with maple syrup. Perfect for breakfast, brunch, or dessert, this baby is so easy to make you’ll want to go Dutch all the time.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Not included in your delivery
Preheat oven to 425 degrees. Allow ingredients to come to room temperature. Wash and dry produce. Zest and quarter lemon. Peel, halve, and core pears; dice into ½-inch pieces.
Add 2 TBSP butter to a medium ovenproof pan. Once oven is preheated, place pan on middle rack; heat until butter melts and and starts to bubble. TIP: Watch carefully to avoid burning.
Meanwhile, in a large bowl, whisk together flour, ricotta, half the lemon zest, three eggs, ½ cup milk, 1 TBSP white sugar, and a pinch of salt until smooth. (Save remaining egg and milk for another use.)
Once butter melts, remove pan from oven and carefully swirl once to evenly coat bottom; pour in batter. Bake on middle rack until puffed and golden, 20-25 minutes.
Meanwhile, melt 1 TBSP butter in a medium pot over medium-high heat. Add pears, cinnamon, and ½ tsp nutmeg (we sent more); cook, stirring often, until fragrant, 1 minute. Add brown sugar, ½ cup water, a squeeze of lemon juice, and a pinch of salt; stir to combine, then cover. Cook until pears are tender, 8-10 minutes. TIP: Keep a close eye to avoid burning.
Uncover and cook until liquid is thickened and syrupy, 1-3 minutes more. Remove from heat; stir in 1 TBSP butter until melted. (TIP: If liquid seems too thick, stir in a splash more water.) Keep covered until ready to serve.
In a small bowl, whisk together crème fraîche and 1 TBSP maple syrup (save the rest for serving).
Top dutch baby with pears, maple crème fraîche, and pecans. Drizzle with remaining maple syrup. Serve directly from pan (or cut into wedges and divide between plates).