Recipe Video

Ingredients

Pastry
eggs
3 pc
milk
0.50 cup
120 ml
3.96 fl oz
flour
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
vanilla sugar
1 sachet
salt
pinch
sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
lemon or orange zest
to taste
melted butter
4 Tbs
Serving
ricotta
1 cup
250 g
8.75 oz
8.25 fl oz
powdered sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
fruits and berries
to taste
powdered sugar

Method

Pastry

  1. Whip all the ingredients with 2 tablespoons butter until smooth. Let the dough rest for 20 minutes.
  2. Preheat the oven to  428F.
  3. Place the pan (20-24cm) in the oven (to warm it up).
  4. In 15 minutes, take the frying pan out (use the oven gloves so as not to burn yourself).
  5. 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!
  6. 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

  1. Whisk ricotta and the powdered sugar; transfer it to container, cover and refrigerate before serving.
  2. Right before serving, remove the pancake from the oven.
  3. Grease the edges with butter, fill the middle with cheese and fruit, sprinkle with the powdered sugar, and enjoy!