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4.63 from 16 votes

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta.

Berries, lots of fresh summer berries!!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 4 Servings
Calories: 477kcal

Ingredients

Berries

  • 1 cup mixed [Driscoll's strawberries raspberries + blueberries | http://www.driscolls.com/berries]
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cinnamon

Honeycomb Ricotta

  • 1 cup whole milk ricotta
  • 2 tablespoons honey + fresh honeycomb for serving
  • 1 vanilla bean seeds scraped out
  • 1-2 teaspoons lemon zest optional

Instructions

  • Warm the milk in the microwave or over the stove until just steaming. Add the tea bags, cover and steep for 5-10 minutes
  • Preheat the oven to 450 degrees F.
  • Grab a 10-12 inch cast iron skillet and place it over high heat. Add 2 tablespoons butter and once melted, add the blueberries, brown sugar and cinnamon. Cook over high heat for 1-2 minutes, stirring once or twice, you just want the berries to begin to burst. Remove from the heat and add the remaining 3 tablespoons butter. Place the skillet in the oven while you prepare the batter, but no longer than 5-8 minutes.
  • Remove the tea bags from the milk and add the milk to a blender. Add the eggs, vanilla (and vanilla bean seeds if using), salt and flour. Blend on high for about 30 seconds or until no lumps remain in the batter.
  • Carefully remove the hot skillet from the oven. Push the blueberries towards the center of the skillet and pour the batter over the blueberries in a swirl motion. Quickly return the skillet to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.
  • Meanwhile, combine the fresh berries with the sugar and cinnamon in a bowl. Toss well and let sit until ready to serve.
  • To make the ricotta, stir together the ricotta, honey, lemon zest and vanilla in a bowl. Keep in the fridge until ready to serve.
  • When the dutch baby is done cooking, remove from the oven. Add some fresh honeycomb to the dutch baby and then add a dollop of ricotta. Top with the cinnamon sugar berries + figs if you have them. EAT!!

Notes

*to bring eggs to room temp quickly, place them in a bowl of hot water for 5 minutes.

Nutrition

Calories: 477kcal | Carbohydrates: 45g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 196mg | Sodium: 536mg | Potassium: 279mg | Fiber: 2g | Sugar: 21g | Vitamin A: 985IU | Vitamin C: 25.4mg | Calcium: 211mg | Iron: 2.1mg