Ingredients
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3 large eggs at room temperature
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1/2 cup all purpose flour
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1/2 cup whole milk at room temperature
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2 tbsps sugar
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2 tsps vanilla extract
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1/4 tsp kosher salt
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3 tbsps unsalted butter, softened
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6 oz Driscoll’s raspberries, divided
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Mascarpone
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Chocolate syrup
Steps
1
Preheat oven to 425°F. Place a 10-inch – 13-inch cast iron skillet into oven to heat.
2
Crack 3 large eggs into a medium bowl. Add all-purpose flour, milk, sugar, vanilla extract, and salt. Blend until smooth and set aside batter.
3
Place 3 tablespoons unsalted butter into hot skillet and tilt pan to coat bottom. Pour batter into center of skillet. Sprinkle half the raspberries over batter.
4
Bake 18 – 20 minutes or until edges are golden.
5
Garnish with remaining raspberries, a dollop of mascarpone, and a drizzle of chocolate syrup. Serve immediately.
Comments
Recipe provided by Driscoll's