Recipe courtesy of Diana Shaw
Show: Chef Du Jour
Episode: Diana Shaw
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35 min
5 min
30 min



Set the oven at 425 degrees F. 

In a food processor or blender, combine the milk, ricotta, eggs, sugar, flour, and vanilla, and process until smooth. 

Spread the fruit evenly over the bottom of an 8-inch ovenproof skillet or deep-dish pie plate. Pour the batter evenly over the top. Bake until puffed and golden brown, about 30 to 35 minutes. 

Serve warm, or room temperature, or chilled, cut in wedges.

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