Bellisari's Dutch Baby Popover With Fig Spread

Posted by Annette Bellisari on


Whip up a fantastic brunch this weekend with Bellisari's Dutch Baby Popover with Fig Spread.

Serves: 4

3 Tbsp. unsalted butter, room temperature
3 large eggs
¾ cups of whole milk
½ cup of all-purpose flour
¼ tsp. of salt
½ tsp. of vanilla extract
¼ cup plus one tbsp. of sugar
1 Tbsp. of fresh lemon juice
½ cup sliced almonds
¼ cup of drained ricotta cheese
½ jar of Bellisari’s Blistered Jalapeno and Fig Spread

Preheat oven to 425 °F.

In a medium cast-iron or ovenproof nonstick skillet, melt 2 Tbsp. butter over medium heat; set aside.

In a blender, combine eggs, milk, flour, salt, vanilla, ricotta and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet and layer the almonds; bake until pancake is puffed and lightly browned, about 20 minutes. Meanwhile, lightly warm the Bellisari’s Blistered Jalapeno and Fig Spread.

Working quickly, dot pancake with 1 Tbsp. butter, and sprinkle with confectioners sugar and drizzle with warmed fig spread. Serve immediately.

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