Breakfast

Persimmon & Ricotta Dutch Baby

Name: Persimmon & Ricotta Dutch Baby
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 3 large eggs, room temperature; 1/2 cup whole milk; 1/2 cup white whole wheat flour; 1/4 tsp fine sea salt; 1 tbsp pure maple syrup, plus 1 tbsp for syrup; 1 tsp pure vanilla extract; 2 tbsp unsalted butter, plus 2 tbsp for the pan; 1/2 cup apple cider; 1/4 tsp ground cinnamon; pinch ground cardamom; 1/2 cup part-skim ricotta; 1 tbsp whole milk, for whipping ricotta; 1 tsp lemon zest; 1 ripe Fuyu persimmon, thinly sliced; 2 tbsp toasted pecans, chopped; 1 tsp fresh thyme leaves

A cast-iron Dutch baby rises dramatically into golden, custardy ridges, then meets cool whipped ricotta, sliced persimmon, and a syrup reduced from apple cider and warm spices. It feels like a bakery brunch but uses whole-grain flour and lean dairy.

673cal per serving 25gprotein 72gcarbs 34gfat 15min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this