It’s been a long day and you have no idea what to make for dinner. THIS. This is it! This delicious crepe-turned-ginormous masterpiece with a very weird name. Whether you make it an indulgent, sweet supper with fruit and maple syrup (and a snowstorm of powdered sugar) or elegant and somewhat Française with ham and Gruyere, Dutch Babies are easy, quick and infinitely adaptable.
This recipe is gluten-free, but if you want a grain-free version, try this one which happens to be a savory recipe, but you can simply add sugar to it and make a sweet version. You can use these recipes interchangeably for the base then make them sweet or savory as desired.
Dutch babies are a sort of popover/crepe hybrid. They are made from ingredients I can almost guarantee you have in your fridge right now and then you can use whatever you have available to top them. This time of year, peaches always come to mind although as it’s close to dinner while I’m writing, I feel like a better dinner version would be the savory kind with a side salad. But go ahead and make your Tuesday dinner fun and make a sweet version. (Or…and I’m thinking while writing here…since it makes two pans, make one sweet and one savory!)
The first time I made the peach version was when we lived in Northern California. We lived close to a little farm where a sweet elderly woman named June would sit out front on the porch of her farmhouse at Brazelton Ranch and wait for locals to stop by to buy her mandarins in the winter then peaches and apricots in the summer. While the mandarins were superior, when this sign appeared each year, it was a truly happy day!
This way to the farm…
These were not the rock-hard, void-of-aroma peaches that are in the grocery stores this time of year. These were softball-sized, perfectly ripened, incredibly aromatic, ultra-juicy (and a million other superlatives) peaches that dripped all over the car as we ate them barely having moved from the front of June’s house. It was a sticky mess and I just didn’t care.
We need a napkin or five!
A farmhand walked by the open window of the car as we drove slowly by munching away and just knowingly smiled and waved. They were the peachiest peaches I have ever had and they begged to be shown off so the Dutch Baby did the honors. By the way, outside of the peaches that topped this “baby”, we consumed the rest of the 10 lbs in one week!
10 pounds of peaches!
Here in Texas, 6 years later, it’s finally peach season. Prices are much higher at the farmers’ market here for peaches so I didn’t buy 10 lbs, but I did get some pretty juicy ones and made this recipe this week and I realized that I hadn’t posted it on TablaVie so it was time.
This is the same recipe I have been using for years and is gluten free (although you can probably sub in all purpose flour pretty easily). I will post a grain free version soon after I test it out!
Enjoy and let me know what you love to make with fresh peaches or how you dressed up your Dutch Baby.
Gluten Free Dutch Baby
Dutch Baby (Gluten Free)
While this is a great way to showcase seasonal fruit, it’s also a quick route to weeknight dinners. Simply make one of the savory versions and serve with a side salad.
1 cup gluten-free flour blend
1 cup milk (I used almond milk)
3/4 tsp salt
1 tbsp vanilla (omit for savory)
4 tbsp softened butter
Powdered Sugar for sprinkling
Seasonal fruit, Nutella and/or maple syrup for topping (see below for savory options)
- Preheat oven to 450 degrees.
- Liberally coat 2 9″ cast iron skillets or glass pie plates with butter.
- In a blender, whirl eggs for a couple of minutes until they are frothy.
- Add flour blend, salt, milk, vanilla and butter to make a thin batter.
- Divide evenly between the two prepared pans.
- Place in the oven and bake 10-15 minutes or until it is very puffy.
- Sprinkle with a little powdered sugar just before serving if making sweet version. Top with fruit and/or syrup. For savory, skip the powdered sugar and use desired toppings. (Although, the ham & Gruyere version is pretty awesome with a little powdered sugar and/or berry jam.)
- Savory Toppings: Ham & Gruyere (or Swiss), sautéed mushrooms & spinach (with or without cheese), bacon & eggs with cheddar, goat cheese & spinach, tomato & basil with mozzarella or feta.
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