Blood Orange Peach + Berry Dutch Babies

One reason that summer is such an amazing time of year is because of all the amazing produce to choose from. While winter brings scarcity and a lack of choices, summer time brings a wide variety of bright colors and flavors. As a result, my eyes are often bigger than my stomach and I end up with far more produce than I actually need.  And of course I promise myself I will eat it all before it all goes bad.  But like clockwork, I end up travelling or working late and all the produce waits to be used until the last minute.

That’s where this recipe came from.

A few weeks ago I used blood oranges for my blood orange jalapeno margaritas and bought a few too many.   So, with a lazy weekend ahead of me I decided to make some Dutch babies for brunch using the fruit leftover in the fridge.

Dutch Babies are so freaking simple to make and are incredibly versatile.  The batter is essentially flour, eggs and milk  and you can add vanilla or sugar to make it sweet or keep it plain for a savory baby.

I’m not a fan of super sweet things in the morning so I opted for a honey whipped ricotta. It pairs perfectly with the sweet berries and with the hint of citrus, it creates the perfect balance of flavor without being overbearing.

To make a whipped ricotta, you simply place ricotta and cream cheese in a food processor and let er’ go.  Adding some honey and blood orange just adds that extra pop. You could literally just eat this ricotta with a spoon – it’s that good.  Whipped ricotta can be used in a number of different recipes such as whipped lemon ricotta over pasta or whipped vanilla ricotta over a fruit salad.

Sometimes the temptation in the morning is to make pancakes or waffles if you want something sweet.  And while there is nothing at all wrong with a familiar recipe like that, I’d encourage you to give Dutch babies a try. This dish is simple, great with any summer fruits you care to add, and brings something different to the breakfast table that friends and family alike will enjoy.

Check out the recipe below and Happy Brunching!

Print Recipe

Blood Orange Peach + Berries Dutch Babies

Servings

people

Ingredients

For the Batter

• 1/2 cup all purpose flour
• 2/3 cup milk
• 1 1/2 tablespoons powdered sugar
• 1/2 large blood orange zested

Filling

• 1 large Peach cut into slices
• 5-6 large Strawberries cut into slices
• 8 blackberries
• 1 tablespoon Sugar less if you don't want them too sweet
• 2-3 tablespoons Blood Orange juice
• 2 Large eggs
• pinch of salt to help bring out the flavor of the berries

Whipped Ricotta

• 3/4 cup ricotta cheese
• 1/2 cup cream Cheese
• 2 tablespoons honey
• 1 teaspoon vanilla extrct
• 1/4 large blood orange zested

Misc

• 2 tablespoons butter
• 1 tablespoon powdered sugar dusted

Servings people Ingredients For the Batter 1/2 cup all purpose flour 2/3 cup milk 1 1/2 tablespoons powdered sugar 1/2 large blood orange zested Filling 1 large Peach cut into slices 5-6 large Strawberries cut into slices 8 blackberries 1 tablespoon Sugar less if you don't want them too sweet 2-3 tablespoons Blood Orange juice 2 Large eggs pinch of salt to help bring out the flavor of the berries Whipped Ricotta 3/4 cup ricotta cheese 1/2 cup cream Cheese 2 tablespoons honey 1 teaspoon vanilla extrct 1/4 large blood orange zested Misc 2 tablespoons butter 1 tablespoon powdered sugar dusted

Directions

Preheat oven to 450 Degrees F

For the Berries

Place cut berries and peaches in a bowl with the sugar, blood orange juice and pinch of salt.  Mix until evenly coated and allow to sit in the fridge until ready to serve.

For The Whipped Ricotta

In a food processor add cream cheese, ricotta, blood orange zest, and vanilla. Blend until smooth.  Alternatively, you can hand mix.

Place in serving bowl, cover and place in fridge until ready to serve

For the Dutch Baby

In a food processor or blender, blend eggs, flour, milk and blood orange zest until incorporated and makes a wet batter.

In a large cast iron or oven proof pan/skillet place 2 tablespoons of butter. Place pan in oven and allow the butter to just melt.  Quickly pull pan out and spread butter to coat the entire pan.  Pour batter into pan and place back into the oven. Cook for approximately 20 minutes until brown.

If the pancake is getting too dark, reduce heat to 425 degrees F.

Remove from oven and serve right away. Top with  fruit and whipped ricotta and finish with a dusting of powdered sugar.

Enjoy!