It’s not cream cheese, it’s not quark, it’s somewhere in between. This fluffy, airy, spreadable cheese with a lovely mild taste pairs oh-so-wonderfully with fruit, making it the perfect fit for this crepe-meets-popover situation. The lopsided puffiness of this skillet pancake is all part of the charm 😍
DUTCH BABY BATTER
½ cup all-purpose flour
½ cup milk (room temperature)
2 eggs (room temperature)
2 tbsp granulated sugar
½ tsp vanilla extract
1 tsp lemon zest
¼ tsp salt
2 tbsp butter
BERRIES
2 cups berries, fresh or frozen
3 tbsp powdered sugar
THE OTHER TOPPINGS
1 pkg (250g) LQC Fromage Frais Natural
1 tsp lemon zest
1-2 tbsp powdered sugar
DIRECTIONS
1. Preheat oven to 425°F (220°C) with a 9” skillet inside (cast iron works great).
2. Blend batter ingredients (except butter) until smooth. Let sit 10-20 min while oven heats.
3. Toss Berry mixture with sugar in an oven-safe dish.
4. Add butter to hot skillet and swirl until melted. Pour batter into skillet and immediately transfer to oven.
5. Bake everything (berries too) for 15-20 min until the pancake’s edges are puffy and golden brown and the berries are soft and jammy.
6. After cooling for a few minutes, loosely spread Natural Fromage Frais and top with roasted berries. Finish off with lemon zest and a dusting of powdered sugar.
And that’s it! Full recipe with photos and steps is on our site.
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