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Recipe for 2 or 3 dutch babies of 16cm:
Dutch Baby aux myrtilles et ricotta au citron
Je reviens de voyage et j’ai rapporté dans mes valises un certain nombre d’idées de recettes. J’étais à Seattle pour la troisième fois de ma vie et ce n’est que maintenant que je découvre les dutch babies ! Il s’agit d’une sorte de pancake épais, cuit au départ à la poêle puis au four. Je suis allé au Tilikum Place Café de Seattle, réputé pour servir le meilleur Dutch Baby. En voici une version aux myrtilles et ricotta au citron. Il n’y a pas de sucre dans la pâte, il faudra donc sucrer à la fin avec un peu de sucre glace, mais surtout arroser de sirop d’érable ! Un véritable délice ! Le nom vient probablement de la déformation de « deutsch » qui signifie allemand en allemand, et qui se prononce presque pareil que dutch qui signifie hollandais. Mais il y a de grandes chances que cela vienne à l’origine des crêpes allemandes, les pfannkuchen. On peut aussi penser au far breton (ma recette ICI), mais je préfère bien séparer chaque chose !
Ingredients
- 2 œufs
- 360 g de lait demi-écrémé
- 165 g farine
- 150 g de ricotta
- 1 citron non traité
- 45 g de beurre demi-sel
- 150 g de myrtilles
- sirop d’érable
- sucre glace
Instructions
- Mélangez la ricotta avec le zeste d’un quart de citron, ou plus si vous souhaitez !
- Pour la pâte, mélangez les œufs avec un peu de lait, puis la farine pour éviter les grumeaux.
- C’est comme pour une pâte à crêpe. Terminez en ajoutant le reste de lait. La pâte est prête.
- Versez un peu de beurre demi-sel par poêle (15g en gros) dans la poêle sur feu modéré.
- Quand il est bien fondu et commence à crépiter, versez de la pâte à moins de la moitié de la hauteur.
- Laissez saisir dans le fond puis ajoutez deux ou trois cuillerées à soupe de ricotta au citron.
- Transférez les poêles sur une plaque à pâtisserie allant au four et ajoutez des myrtilles dans les poêles.
- Enfournez à 200°C et laissez cuire 20 à 25 minutes en surveillant.
Nutrition
Calories: 803kcalCarbohydrates: 90gProtein: 30gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 265mgSodium: 358mgPotassium: 617mgFiber: 6gSugar: 19gVitamin A: 1370IUVitamin C: 36mgCalcium: 432mgIron: 5mg
Tried this recipe?Let us know how it was!
I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I discovering dutch babies! It is a kind of thick pancake, cooked first in a pan and then in the oven. I went to Seattle’s Tilikum Place Café, known for serving the best Dutch Baby. Here is a version with blueberries and lemon ricotta. There is no sugar in the dough, so you will have to sweeten it at the end with a little powdered sugar, but above all sprinkle with maple syrup! A real delight! The name probably comes from the deformation of“deutsch” which means German in German, and which is pronounced almost the same as dutch which means Dutch. But chances are that it comes originally from German pancakes, the pfannkuchen . You can also think of the Breton far (my recipe HERE), but I prefer to keep everything separate!
Recipe for 2 or 3 dutch babies of 16cm:
- 2 eggs
- 360g of semi-skimmed milk
- 165g of flour
- 150g of ricotta cheese
- 1 untreated lemon
- 45g of semi-salted butter
- 150g of blueberries or to your taste
- maple syrup and powdered sugar to serve
The instructions
For this recipe, you need to hang ovenproof pans, so no wooden handles! I stuck with the version I tasted in Seattle and bought the Lodge brand. Be careful because it is cast iron, and you have to dry them well and then oil them inside to avoid rust after each use. I’ve read reviews of this brand and these stoves, but people just haven’t used them properly. I have lots of Skeppshult cast iron stoves and it’s the same problem, it requires maintenance. And even if it rusts, you can always catch it by re-coating. By doing so, you will keep them for life. I paid $11.50 for these little 16cm pans on the spot. But you can also find them on the internet. And you can choose any size, just put more ingredients.
Mix the ricotta with the zest of a quarter of a lemon, or more if you like!
For the dough, mix the eggs with a little milk, then the flour to avoid lumps.
It’s like making pancake batter. Finish by adding the remaining milk. The dough is ready.
Pour a little semi-salted butter per pan (roughly 15g) into the pan over moderate heat.
When it is well melted and starts to crackle, pour in some of the batter less than halfway up.
Let it sear in the bottom and then add two or three tablespoons of lemon ricotta.
Transfer the pans to an ovenproof baking sheet and add blueberries to the pans.
Bake in the oven at 200°C for 20 to 25 minutes.
The dutch babies will puff up and then fall back down after baking.
Sprinkle with powdered sugar, then drizzle with maple syrup to taste and enjoy while still warm!
Dutch Baby with blueberries and lemon ricotta
I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I discovering dutch babies! It is a kind of thick pancake, cooked first in a pan and then in the oven. I went to Seattle's Tilikum Place Café, known for serving the best Dutch Baby. Here is a version with blueberries and lemon ricotta. There is no sugar in the dough, so you will have to sweeten it at the end with a little powdered sugar, but above all sprinkle with maple syrup! A real delight! The name probably comes from the deformation of " deutsch " which means German in German, and which is pronounced almost the same as dutch which means Dutch. But chances are that it comes originally from German pancakes, the pfannkuchen . You can also think of the Breton far (my recipe HERE), but I prefer to keep everything separate!
Tried this recipe?Let us know how it was!
