Creamy Strawberry Puff Pancake

• 1 cup all-purpose flour
• 1 cup milk
• 4 eggs, beaten
• 2 tablespoons butter
• 34 cup ricotta cheese
• 1 teaspoon orange zest
• 3 tablespoons powdered sugar
• 2 tablespoons red currant jelly
• 2 cups sliced fresh strawberries

1. Heat oven to 450.
2. Lightly spoon flour into measuring cup; level off.
3. In medium bowl, combine flour, milk and eggs; beat with wire whisk until smooth.
4. Melt butter in medium ovenproof momstick skillet over medium high heat.
5. Tilt skillet to coat bottom with melted butter.
6. Immediately pour batter into hot skillet.
7. Bake at 450 for 20 to 25 minutes or until puffed and golden brown.
8. Meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 T. powdered sugar; mix well.
9. Spoon jelly into small microwave safe bowl; cover with microwave safe plastic wrap.
10. Microwave on HIGH for 10 to 15 seconds or until melted.
11. Stir until smooth.
12. Remove pancake from oven; pancake will collapse.
13. Immedietely spoon ricotta cheese mixture over pancake.
14. Top with strawberries; drizzle with melted jelly.
15. Sprinkle remaining T powdered sugar over top.
16. Cut into wedges.
17. Serve immediately.

flour, milk, eggs, butter, ricotta cheese, orange zest, powdered sugar, red currant, fresh strawberries

Taken from www.food.com/recipe/creamy-strawberry-puff-pancake-315691 (may not work)