Chestnut Dutch Baby with Caramelized Nectarines
yields: 1 10-inch dutch-baby
Ingredients
For the Chestnut Dutch Baby
- 3 large eggs, room temperature
- ¼ cup chestnut flour
- ¼ cup millet flour
- 2 tablespoons + 2 teaspoons sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- ¾ cup milk, room temperature (I used 1% because it's what I had)
- ¼ teaspoon kosher salt
- ¼ teaspoon pure vanilla extract, I use Rodelle Organics Vanilla
- 2 tablespoons unsalted butter
- Powdered Sugar, for serving
For the Caramelized Nectarines
- 3 nectarines, sliced
- ¼ cup granulated sugar
- 1 tablespoon unsalted butter
INSTRUCTIONS
- Preheat the oven to 450°F with a 10-inch cast-iron skillet on the middle rack.
- In a stand mixer fitted with the whisk attachment or with a hand mixer, whisk the eggs on high speed until frothy, about 1-2 minutes.
- Add the chestnut flour, millet flour, sweet rice four, milk, salt, and vanilla. Continue mixing on medium-high speed until smooth, about 1 minute. Scrape down the sides with a spatula as needed. (If you don't have a mixer, you can also use a blender.)
- Carefully remove the skillet from the oven and add the butter, swirling the pan to melt and coat the whole pan.
- Carefully pour the batter into the center of the skillet and gently return the skillet to the oven.
- Bake until the edges and center puff up and turn golden brown, about 20 minutes.
- Meanwhile, prepare the nectarines. Add the nectarines, sugar, and butter to a medium skillet over medium heat. Cook, stirring constantly, until the sugar begins to turn golden brown and the nectarines soften. Remove from heat and set aside.
- Serve the dutch baby warm straight from the oven* topped with powdered sugar, caramelized nectarines, and a scoop of vanilla ice cream (optional).
Notes
*The dutch baby will be most impressively puffed up straight from the oven. After a bit of time out of the oven, it will begin to deflate, but still taste delicious.
Adapted from Everyday Gluten-Free
