#lemonfilling

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(Gluten Free) Dutch Baby with Lemon Filling

You should 100% make this for breakfast (or dessert) this weekend because I will likely never go back to pancakes (crowd loudly boos me, starts chanting “Traitor! Traitor! Traitor!”).

Sorry I’m not sorry for discovering this INSANELY deliciously light and versatile pancake-crepe-puff pastry-custard-pie-hybrid via bonappetit last week.They made theirs with cinnamon apples and while that sounds DELICIOUS I’m in no huge rush to pop out a million cinnamon dishes, it’s only October. Like I mentioned in my crepe post — you could skip the fillings all together and eat with syrup, Nutella, berries, jams or plain — totally your call.

I am not gluten intolerant nor do I choose to only eat gluten free foods. I just have many friends that are gluten free and as a result I am experimenting with gluten free flours in order to register a taste or cooking method difference. I must say, I tend to prefer the GF version of my dishes. My gnocchi and Dutch Baby were both lighter and fluffier than their glutinous counterparts. I’m not trying to persuade you to stay away from regular flour, I love the stuff, just throwing my research results out there for those who are dabbling with the idea.

Ingredients for Dutch Baby:

4 large eggs, room temperature ¾ cup whole milk, room temperature ¾ cup all-purpose or GF flour 1 teaspoon vanilla extract ¼ teaspoon kosher salt 2 tablespoons unsalted butter

Ingredients for Lemon Filling:

2 lemons’ juice 1/3-1/2 cup of powdered sugar 1 teaspoon unflavored gelatin 2-3 tbsp of cornstarch

1: Turn oven to 425 F. Whisk eggs, milk, flour, vanilla, and salt until smooth. Place your cast iron skillet in oven for 8 minutes so that the base can get really hot.

2: Add lemon juice and sugar (bit by bit) to a medium sized pan, whisking until sugar dissolves. Repeat with cornstarch and gelatin. Heat mixture on med-high heat, whisking well for about 3-4 minutes until it thickens. Remove from heat.

3: Once your pan is hot and ready, carefully add butter to hot skillet by either tilting your pan around and moving butter about like one of those iPhone games that must give people carpal tunnel OR do what I do — unravel the tip of the butter stick and, while holding onto the covered end of the stick of butter, coat the edges and bottom of pan as though it were lipstick. Add about half of batter to bottom of skillet, spreading with a spatula if necessary and then add your filling, followed by rest of batter. Bake until “pancake” is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.