Staub Olive Wood Silicone Spatula

Cast iron cookware are staples in Tieghan Gerard's kitchen. In a recent post from her blog, Half Baked Harvest, she shared her favorite cast iron pots and pans, especially her ten and twelve inch Staub skillets. In her words "I am a Staub girl through and through. I love their styles, colors, durability, and most importantly how well their pots and pans can cook just about anything." When we learned about Tieghan's love of Staub, we knew we had to include one of their products in her crate. Introducing the Staub Olive Wood Silicone Spatula.

This handy tool will suit all of your stirring, mixing, folding, scrambling, or sautéing needs. (And, it is the perfect size to fit into a CrateChef box!) It has an olive wood base for a comfortable grip and superior durability. The angled silicone head of the spatula is great for reaching any part of a bowl or pan so no food goes left unmixed! Not only is this spatula extremely gentle on cast iron, but you can also use it with just about any cookware without worrying about scratches. It can also take on high heat without any wear or tear.

What better way to use a silicone spatula than for whipping up the ultimate skillet pancake? You must try Tieghan's Dutch Baby with Meyer Lemon Whipped Ricotta. Top with your favorite fresh fruits, a sprinkle of powdered sugar or a touch of maple syrup. Incredibly good.

Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta

Ingredients

4 Tbsp salted butter
4 eggs
2/3 cups whole milk
2/3 cup white whole wheat or all-purpose flour
2 tsp vanilla extract
1/2 tsp kosher salt
powdered sugar and or maple syrup, for serving
fresh fruit, for serving

Meyer Lemon Whipped Ricotta

2 cups whole milk ricotta cheese
1/4 cup heavy whipping cream
2 Tbsp honey
1 zest and juice of a Meyer or regular lemon

Instructions

Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.
In a blender, combine the eggs, milk, flour, vanilla, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain.
Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
Meanwhile, make the whipped ricotta. In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 2-3 minutes. Add the honey and lemon juice, pulse to combine. Stir in the lemon zest. Taste, adding more honey if needed to sweeten.
Remove the Dutch Baby from the oven and top with whipped ricotta, fruit, powdered sugar, and maple syrup. EAT.

The Staub Silicone Spatula is just another amazing addition to Tieghan’s CrateChef box. Be sure to check out her other picks on the blog!