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.

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PREP15 min
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Cooking25 min
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Ready in40 min



  1. Step
    Place 10-inch cast iron skillet in the oven and heat to 425°F. Bring a small pot of lightly salted water to boil.
  2. Step
    Add eggs, Ontario milk, flour, and 1/4 teaspoon each of salt and pepper to the blender container. Blend until smooth.
  3. Step
    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.
  4. Step
    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.
  5. Step
    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.
  6. Step
    Once the Dutch baby is cooked, remove from the oven and cool for 3 minutes.
  7. Step
    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.
  8. Step
    Garnish the Dutch baby with additional mint, optional pea shoots, and a squeeze of fresh lemon.


Nutritional info per serving:

Per Serving

Calories 357
Protein 13 g
Carbohydrates 20 g
Fat 24 g
Sodium 670 mg

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