Lemon Ricotta Dutch Baby with Spiced Pears and Maple Crème Fraîche

Imagine a giant, puffy pancake that rises dramatically in the oven, with a golden, crispy exterior and a tender, custard-like interior. That’s the magic of a Dutch baby. This version gets a bright twist from lemon zest and creamy ricotta cheese, making it extra special.

Topped with cinnamon-spiced pears, a drizzle of maple crème fraîche and buttery pecans, every bite is a cozy blend of flavors and textures. Whether you serve it for breakfast, brunch or dessert, this showstopper is surprisingly simple to make.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

saltView ingredient guideLike ingredientDislike ingredient

3.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Let all ingredients come to room temperature. Zest the lemon and cut it into quarters. Peel the pear, cut it in half, remove the core and dice into ½-inch pieces.
2. Place 2 tablespoons of butter in a medium ovenproof skillet. Once the oven is preheated, put the skillet on the middle rack and heat until the butter melts and starts to bubble, about 2-3 minutes. Watch carefully to avoid burning.
3. Meanwhile, in a large bowl, whisk together the ricotta, half of the lemon zest, ⅓ cup flour, 2 eggs, ¼ cup milk, 1 tablespoon sugar and a pinch of salt until smooth. (Save any leftover egg and milk for another use.)
4. Carefully remove the hot skillet from the oven and swirl to coat the bottom evenly with the melted butter. Pour the batter into the skillet. Bake on the middle rack until puffed and golden, 20-25 minutes.
5. While the Dutch baby bakes, melt 1 tablespoon of butter in a medium pot over medium-high heat. Add the diced pear, half of the cinnamon and ¼ teaspoon nutmeg. Cook, stirring often, until fragrant, about 1 minute.
6. Add ¼ cup water, 1½ tablespoons brown sugar, a squeeze of lemon juice and a pinch of salt. Stir to combine, then cover the pot. Cook until the pear is tender, 8-10 minutes. Watch carefully to avoid burning.
7. Uncover the pot and cook until the liquid thickens into a syrupy consistency, 1-3 minutes more. Remove from heat and stir in ½ tablespoon butter until melted. If the liquid seems too thick, stir in a splash of water. Keep covered until ready to serve.
8. In a small bowl, whisk together the crème fraîche and 1 tablespoon maple syrup. Save the remaining maple syrup for drizzling.
9. Top the baked Dutch baby with the spiced pears, a dollop of maple crème fraîche and the pecans. Drizzle with the remaining maple syrup. Serve directly from the skillet or cut into wedges and divide among plates.

Recipe Tips

FAQ

Can I use a different fruit instead of pear?

Yes, apples or peaches would work well. Adjust the cooking time as needed until the fruit is tender.

Can I make the Dutch baby ahead of time?

Dutch babies are best served fresh from the oven, but you can reheat leftovers in a 350°F oven for a few minutes to crisp up.

What if I don't have an ovenproof skillet?

You can use a 9-inch pie dish or a cast-iron skillet. Just make sure it’s oven-safe up to 425°F.