These paleo & gluten free dutch babies are easy to make, impressive looking, and delicious. If you haven’t tried a dutch baby, think about a mash-up of crepes, pancakes, and popovers. Sounds pretty good, right?
Ingredients (adapted from this recipe; makes 6, serves 2-3):
1 cup milk or almond milk
1/2 teaspoon vanilla
1/4 cup coconut flour
1/4 cup tapioca flour/tapioca starch
1 and 1/2 tablespoons granulated maple sugar or regular sugar
2 pinches of salt
3 teaspoons butter, divided
Maple or regular sugar, syrup, fruit, and/or nuts, for serving
6 1-cup ovenproof ramekins or custard cups
Preheat the oven to 350. In a medium bowl, whisk together all ingredients except the butter until smooth. Let the batter sit while you prepare the ramekins.
Place six one-cup ramekins on a baking sheet and put about 1/2 teaspoon of butter in each one. Place them in the oven to melt the butter. When it’s melted, remove the baking sheet and swirl each ramekin a little (with an oven mitt!) so the butter goes up the sides a bit.
Whisk the batter again, then divide it evenly among the ramekins. Place the sheet with the ramekins back in the oven and bake for 30-35 minutes, or until set and light golden brown. The dutch babies will be very puffy, but will sink some in the middle as they cool. Serve hot in the ramekins, or run a sharp knife around the edges and scoop the dutch babies out with a spoon. Top with maple sugar or syrup, fruit, or nuts. Or, make a batch of lemon curd, strawberry curd, or cherry orange syrup to drizzle on top.
To brulee your dutch babies, preheat the broiler for a few minutes. Top each baby with raw nuts if desired (don’t use toasted because they will toast in the oven), and an even layer of regular or maple sugar. Broil for 1-3 minutes, until browned. Watch them carefully because they can burn quickly.
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