Recipe Video
Ingredients
Pastry
eggs
3pc
milk
120ml
3.96fl oz
0.48cup
8tbsp
flour
60g
2.10oz
4tbsp
vanilla sugar
1 sachet
salt
pinch
sugar
30g
1.05oz
2tbsp
lemon or orange zest
to taste
melted butter
4Tbs
Serving
ricotta
250g
8.75oz
1cup
16.75tbsp
powdered sugar
40g
1.40oz
2.68tbsp
fruits and berries
to taste
powdered sugar
Method
Pastry
- Whip all the ingredients with 2 tablespoons butter until smooth. Let the dough rest for 20 minutes.
- Preheat the oven to 428F.
- Place the pan (20-24cm) in the oven (to warm it up).
- In 15 minutes, take the frying pan out (use the oven gloves so as not to burn yourself).
- Grease the pan with the remaining butter (on all the sides). Pour the finished dough into a mold and place in a hot oven (use oven gloves !!!). Bake the pastry for 15 minutes. Don't open the oven!
- The pancake will rise and extend beyond the edges of the mold, that's ok. The pancake may start browning at the edge. In 10 minutes you can lower the temperature to 356F (optionally).
Serving
- Whisk ricotta and the powdered sugar; transfer it to container, cover and refrigerate before serving.
- Right before serving, remove the pancake from the oven.
- Grease the edges with butter, fill the middle with cheese and fruit, sprinkle with the powdered sugar, and enjoy!
