A simple and beautiful dish for any time of day or occasion, this savoury Dutch baby makes the perfect base for fresh Ontario ricotta, a lemony pea salad, and little bites of prosciutto.
Place 10-inch cast iron skillet in the oven and heat to 425°F. Bring a small pot of lightly salted water to boil.
Add eggs, Ontario milk, flour, and 1/4 teaspoon each of salt and pepper to the blender container. Blend until smooth.
Once the oven is preheated, remove the skillet and add the butter, swirling it around until the butter is almost completely melted. Pour in the batter and return the skillet to the oven to bake for 20 minutes.
Meanwhile, add peas to boiling water and cook until tender, about 3 to 5 minutes. Drain the peas and plunge in a bowl of ice water, for 1 minute.
Drain the peas again and add to a small bowl. Toss with mint, lemon zest, lemon juice and olive oil. Season with salt and pepper and set aside.
Once the Dutch baby is cooked, remove from the oven and cool for 3 minutes.
Place dollops of Ontario ricotta cheese in the nooks and crannies of the Dutch baby and spread out with the back of a spoon. Sprinkle the pea salad over top, then arrange prosciutto around the peas.
Garnish the Dutch baby with additional mint, optional pea shoots, and a squeeze of fresh lemon.