Lemon-Ricotta Dutch Baby with Bacon
plus Pear Compote & Maple Crème Fraîche
Ooh, baby! This skillet-size pancake has the “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, luxurious crème fraîche mixed with maple syrup, and buttery pecans. 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.
Ingredients
1 unit
Lemon
1 unit
Pear
½ cup
Flour
(Contains Wheat)
4 ounce
Ricotta Cheese
(Contains Milk)
2 unit
Eggs
(Contains Eggs)
1 unit
Milk
(Contains Milk)
4 ounce
Bacon
1 teaspoon
Cinnamon
1 teaspoon
Nutmeg
2 tablespoon
Brown Sugar
4 tablespoon
Crème Fraîche
(Contains Milk)
2 tablespoon
Maple Syrup
½ ounce
Pecans
(Contains Tree Nuts)
2 ounce
Powdered Sugar
Not included in your delivery
Salt
1 tablespoon
Sugar
3.5 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Allow ingredients to come to room temperature. Wash and dry produce. • Zest and quarter lemon. Peel, halve, and core pear; dice into ½-inch pieces.
• Place 2 TBSP butter in a medium ovenproof pan. Once oven is preheated, place pan on middle rack; heat until butter melts and starts to bubble. TIP: Watch carefully to avoid burning. • Meanwhile, in a large bowl, whisk together ricotta, half the lemon zest, 1⁄3 cup flour, two eggs*, ¼ cup milk, 1 TBSP white sugar, and a pinch of salt until smooth (use all the lemon zest, all the flour, three eggs, and ½ cup milk for 4 servings). (Save any remaining egg and milk for another use.)
• Once butter has melted, remove pan from oven and carefully swirl to evenly coat bottom; pour in batter. • Bake on middle rack until puffed and golden, 20-25 minutes.
• While Dutch baby cooks, heat a second medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally, until crispy, 6-10 minutes. (TIP: Lower heat if bacon begins to brown too quickly.) • Turn off heat; transfer bacon to a paper-towel-lined plate.
• Meanwhile, melt 1 TBSP butter in a medium pot over medium-high heat. Add pear, half the cinnamon (all for 4 servings), and ¼ tsp nutmeg (½ tsp for 4; we sent more); cook, stirring often, until fragrant, 1 minute. • Add ¼ cup water (½ cup for 4), 1½ TBSP brown sugar (all for 4), a squeeze of lemon juice, and a pinch of salt; stir to combine, then cover. Cook until pear is tender, 8-10 minutes. TIP: Watch carefully to avoid burning. • Uncover and cook until liquid is thickened and syrupy, 1-3 minutes more. • Remove from heat; stir in ½ TBSP butter (1 TBSP for 4) 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). (Be sure to use a clean whisk.)
• Top Dutch baby with pear compote, maple crème fraîche, and pecans. Drizzle with remaining maple syrup and sprinkle with powdered sugar. • Serve directly from pan (or cut into wedges and divide between plates) with bacon on the side. TIP: For a savory bite, crumble bacon over Dutch baby before serving.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Bacon is fully cooked when internal temperature reaches 145°.
