A baked pancake (Dutch baby) served with strawberries and vanilla curd cheese.
Ingredients
- Butter – 2 tablespoons
- Eggs – 3
- Milk – 1/2 cup (125 ml)
- All-purpose flour – 1/2 cup (60 g)
- Sugar – 1 tablespoon
For serving
- Powdered sugar
- Strawberries
- Vanilla curd cheese (or e.g., ice cream, whipped cream, ricotta with honey)
Preparation
Preheat the oven to 220°C (425°F). Clarify the butter by heating it in a saucepan, then skimming off and discarding the foam.
Crack the eggs into a blender, add the milk, flour, and sugar. Blend for about 4 seconds until smooth.
Place an ovenproof skillet (about 20 cm in diameter) or another oven-safe dish on the stovetop over medium heat. If using a baking dish, heat it in the oven instead.
Heat the skillet and spread the clarified butter over the bottom. If heating the dish in the oven, grease the bottom with butter.
Quickly blend the batter mixture again for a few seconds and pour it into the hot skillet or dish.
Bake uncovered for about 20 minutes, until the pancake is puffed, golden brown, and crispy in places. While baking, prepare the strawberries by washing and slicing them.
Remove the dish from the oven, top with strawberries, and sprinkle with powdered sugar. Dollop with vanilla curd cheese, cut into portions, and serve.
