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Raspberry Lemon Ricotta Dutch Baby

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves

INGREDIENTS

1

Lemon, zest of

1/2 cup

Raspberries, fresh or frozen

4

Eggs, large

1

Raspberries and maple syrup, fresh

2/3 cup

All-purpose flour

1/2 tsp

Kosher salt

1 tbsp

Powdered sugar

2 tsp

Vanilla extract

4 tbsp

Butter

1/2 cup

Heavy cream

2/3 cup

Whole milk

3/4 cup

Whole milk ricotta cheese