Savory Dutch Baby with Ricotta, Asparagus, and Peas
Get weekly recipes and ingredients delivered.
Happy Mother’s Day! Since “all moms love babies,” reasons Chef Elana, the mother figures in your family will absolutely love this savory Dutch baby (cute, right?). This airy, eggy pancake poofs like a popover in the oven, then falls to form a fluffy crater that’s ideal for filling. Here, Elana adds creamy ricotta, asparagus, and an arugula and sweet pea salad. It’s delicious for a special dinner or brunch, especially with a glass of Champagne or mimosa in hand. Cheers, Mom!
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Elana
- Calories 630
- Protein 22g
- Total Carb 41g
- Total Fat 43g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 3 ounces
- asparagus
- 1/3 cup
- peas
- 1/4 ounce
- chives
- 4 packets
- unsalted butter
- 1 container
- milk
- 1/3 cup
- flour
- 1 1/2 tablespoon
- cornstarch
- 1 tablespoon
- Champagne vinegar
- 3 ounces
- baby arugula
- 4 ounces
- ricotta cheese
- 1 packet
- honey
What You’ll Need
- olive oil
- eggs
- kosher salt
- black pepper
- 10" medium ovenproof pan
- aluminum foil
- blender or food processor (optional)
Allergens
Cooking Steps
Prepare ingredients
Place a medium ovenproof pan in oven, then preheat to 450°F (a hot pan will help the Dutch baby crisp and rise). Rinse all produce. Trim and discard woody bottoms of asparagus, then thinly slice crosswise. Place peas on a small piece of foil. Bring edges of foil together and seal to form a pouch. Thinly slice chives. Crack 2 eggs into a small bowl.
Make batter
Unwrap butter packets, place in a small heatproof bowl, and microwave in 30-second intervals until completely melted. In a blender or food processor, add eggs and blend until foamy, about 30 seconds. With motor running, add ⅔ cup milk and half of melted butter to combine (save remaining milk for your morning coffee). Then, add flour, cornstarch, ¼ teaspoon salt, and pepper and blend until just combined.
Bake Dutch baby
Carefully remove pan from oven and add remaining melted butter, tilting pan to coat. When butter is foamy, pour in batter, then sprinkle over asparagus. Return pan to oven. Place pouch with peas on oven rack next to pan, then bake until warmed through, about 5 minutes. Working quickly, remove peas from oven, leaving Dutch baby to continue baking until puffed and golden brown around edges, 18-20 minutes more.
Prepare salad
While Dutch baby bakes, carefully open pouch with peas to allow steam to escape. In a medium bowl, whisk together Champagne vinegar, half of chives, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Add arugula and peas, waiting to toss until ready to serve. Set aside.
Season ricotta
Place ricotta in a small bowl and stir in remaining chives, 1 teaspoon olive oil, ¼ teaspoon salt, and pepper as desired. Set aside until Dutch baby is baked. Use any downtime to pour a glass of Champagne, a great pairing for brunch or dinner, and raise a toast to Mom!
Plate Dutch baby
Once baked, leave Dutch baby in pan and, working quickly (so it doesn't deflate), dollop over ricotta mixture and top with arugula and pea salad. Drizzle over honey, cut Dutch baby into slices, and dig in!