Breakfast is one of those meals that I often get really lazy about. I have a running list of go-to meals that I often prepare, but odds are I'm short on time and I usually end up running out the door with a piece of fruit, or some type of baked treat. But, oh, once that weekend comes around, you'll find me in the kitchen, still in my jams, brewing a pot of coffee and making the fanciest breakfast I can think of. The weekend is when I like to take my time making my breakfast, and this dutch baby is proof of that.
For this recipe I used my new 11.5'' skillet from Wolf Gourmet, which turned out to be the perfect vessel for this dreamy dutch baby that I made. This recipe was actually inspired by Vanilla and Bean, Reclaiming Provincial, and Half baked harvest. Each of these ladies have created some killer looking dutch babies, which compelled me to make one myself. This dutch baby is stuffed with sweet strawberries, and has hints of vanilla, and freshly grated orange zest. I ended up topping this breakfast dish off with some honey sweetened ricotta too, which was a really good decision, thanks for the idea Tieghan! This recipe has my latest breakfast obsession, and hopefully it will be yours too.
I was recently gifted a beautiful 10 piece cookware set from Wolf Gourmet. This set is absolutely beautiful, and each pan cooks like a dream. Each pan has a 7-ply construction to it, which means you get a really even cook, plus these pans are oven safe! Honestly, I have had purchased a few pan sets over the years, and this one by Wolf Gourmet is hands down the best one I have owned. Be sure to head over to Bloomingdale's to get a closer look at the whole set. Since I love these pans so much, I'm excited to announce that I will be giving away a pan of your choice from this cookware set to a lucky reader.
To enter the giveaway simply check out the set here and let me know which piece of the cookware set you would like, and what you would make with it. I will be choosing a winner at random on Monday, April 10th, 12:00 PST. Winner will be notified via email. Giveaway is for US residents only, and you must be over 18 to enter.
Strawberry-Vanilla dutch baby with honeyed ricotta
3 large eggs, at room temperature
3/4 cup whole milk, at room temperature
3/4 cup all-purpose flour
3 tablespoons dark brown sugar
1 1/4 teaspoon vanilla pure vanilla extract
1/2 a vanilla bean, seeds removed
1/4 teaspoon kosher salt
zest of 1 orange, divided
3 tablespoons unsalted butter
1/3 cup quartered strawberries
3-4 strawberries, optional garnish
powdered sugar, for dusting
1-2 lemons, sliced into wedges for serving
1/4 cup fresh ricotta cheese
honey, to taste
remaining orange zest
Equipment: 10''-12'' skillet, blender or food processor, microplane zester
Preheat the oven to 425°F (218°C). Place a 10"-12’’ skillet on the center rack to warm up while the oven is heating up.
Add the eggs, milk, flour, sugar, vanilla extract, vanilla bean seeds, and salt to a food processor or blender, and blend for 1-2 minutes. The mixture should be smooth (no lumps) and will be pale in color. Add in the zest of half an orange, and pulse your blender or processor just a few times to combine.
Carefully remove the pan from the oven and place the butter in the pan. As the butter melts, swirl the pan a bit, and tilt the pan to coast the sides of the pan. Once the butter has melted, pour the batter into the pan and scatter the 1/3 cup of strawberries over the top of the batter.
Carefully place the pan back in the oven, and bake for 15-20 minutes, or until the edges have risen and the dutch baby has puffed, and is golden in color.
While the dutch baby is cooking, add the ricotta cheese to a small bowl along with the remaining orange zest. Mix in honey to taste; set aside.
Remove the pan from the oven, and garnish with a few dollops of ricotta cheese, halved strawberries, and powdered sugar. Serve each slice with a lemon wedge.
This post was created in partnership with Wolf gourmet. All opinion are my own.