Lemon Ricotta Dutch Baby
1. Place large oven-safe skillet in oven; preheat oven to 450°.
2. In large bowl, whisk eggs 3 minutes or until frothy. Whisk in milk, flour, cheese, lemon juice, lemon zest and sugar; let stand 10 minutes.
3. Add butter to hot skillet; carefully swirl to coat. Add batter to skillet; bake 12 minutes or until golden brown.
4. Cut Dutch baby into 6 slices; sprinkle with blueberries and drizzle with syrup.
- 7 g Total fat
- 4 g Saturated fat
- 108 mg Cholesterol
- 73 mg Sodium
- 26 g Carbohydrates
- 1 g Fiber
- 13 g Sugars
- 9 g Added sugars
- 8 g Protein
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Nutritional Information
- 7 g Total fat
- 4 g Saturated fat
- 108 mg Cholesterol
- 73 mg Sodium
- 26 g Carbohydrates
- 1 g Fiber
- 13 g Sugars
- 9 g Added sugars
- 8 g Protein
Directions
1. Place large oven-safe skillet in oven; preheat oven to 450°.
2. In large bowl, whisk eggs 3 minutes or until frothy. Whisk in milk, flour, cheese, lemon juice, lemon zest and sugar; let stand 10 minutes.
3. Add butter to hot skillet; carefully swirl to coat. Add batter to skillet; bake 12 minutes or until golden brown.
4. Cut Dutch baby into 6 slices; sprinkle with blueberries and drizzle with syrup.