Extra Virgin Olive Oil Dutch Baby with Fruit and Ricotta

Servings: 2 people

The robust flavor of Castillo de Canena’s Family Reserve Extra Virgin Olive Oil complements the fruit and chocolate flavors in this decadent Dutch Baby recipe. Using a pre-heated cast iron pan is the trick to a perfectly shaped Dutch baby pancake, as the egg-heavy batter tends to “crawl” up its sides, forming a natural bowl shape, deep enough to hold lots of different toppings. Try fresh seasonal fruit, chocolate hazelnut spread, ricotta, and whipped cream.

Cook Time: 20 minutes

Ingredients

Batter

• 1/2 cup all purpose flour

• 1/2 cup whole milk

• 2 eggs

• 2 tablespoon sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon Matiz Sea Salt

For the pan

• 4 tablespoons Spanish olive oil divided

Toppings

• 1/2 cup whole milk ricotta cheese

• 4 chocolate hazelnut spread

• 1 cup fresh strawberries halved or sliced

• 1/2 cup raspberries or other berries of choice

• 1/2 cup blackberries or blueberries or other berries of choice

• 1 tablespoon fresh mint

• 2 tablespoons Spanish olive oil

• 1 tablespoon powdered sugar

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Instructions

Step 1

Preheat oven to 425°F. Place an oven-safe 9-10 inch skillet in the oven to preheat.

Step 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.

Step 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.

Step 4

Spread ricotta along the bottom of the cooked dutch baby. Dollop chocolate hazelnut spread and top with berries and mint. Drizzle each dutch baby with 1 tablespoon of olive oil and sprinkle with powdered sugar.

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