Lemon-Ricotta Dutch Baby
with Pears & Maple Crème Fraîche
Lemon-Ricotta Dutch Baby
A light, puffed oven pancake with creamy ricotta, bright lemon, tender pears, and a sweet maple crème fraîche finish. Elegant, cozy, and perfect for brunch.
Ingredients
For 2 servings
- 2 tablespoon Brown Sugar
- 1 teaspoon Cinnamon
- 4 tablespoon Crème Fraîche
- 2 unit Eggs
- ½ cup Flour
- 1 unit Lemon
- 2 tablespoon Maple Syrup
- 1 unit Milk
- 1 teaspoon Nutmeg
- 1 unit Pear
- ½ ounce Pecans
- 4 ounce Ricotta Cheese
Additional Ingredients
- 3.5 tablespoon Butter
- Salt
- 1 tablespoon Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories740
Protein11g
Carbs64g
Fat47g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the ricotta, milk, and crème fraîche for unsweetened plant-based versions with a similar texture. To avoid wheat, use a 1:1 gluten-free flour blend; for nut-free, omit the pecans or replace them with toasted seeds.
What to serve with it
Serve with hot coffee or black tea to balance the citrus and sweet pear. For a fuller brunch, add crisp bacon or a simple green salad so the dish feels lighter and more complete.
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