Chestnut Dutch Baby with Caramelized Nectarines
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs (room temperature)
- ¼ cup chestnut flour
- ¼ cup millet flour
- 2 tablespoons + 2 teaspoons sweet 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)
- 3 nectarines (sliced)
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
Instructions
- 1
Preheat the oven to 450°F with a 10-inch cast-iron skillet on the middle rack.
- 2
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.
- 3
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.)
- 4
Carefully remove the skillet from the oven and add the butter, swirling the pan to melt and coat the whole pan.
- 5
Carefully pour the batter into the center of the skillet and gently return the skillet to the oven.
- 6
Bake until the edges and center puff up and turn golden brown, about 20 minutes.
- 7
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.
- 8
Serve the dutch baby warm straight from the oven* topped with powdered sugar, caramelized nectarines, and a scoop of vanilla ice cream (optional).