Ingredients

• 4 Eggs
• 1 cup Gluten Free 1-to-1 Baking Flour
• 1 cup Whole Milk
• 1 Tbsp Sugar
• 1 tsp Vanilla Extract
• 4 Tbsp Unsalted Butter

• 1 cup Heavy Whipping Cream
• 1/4 cup Sugar
• 4 oz Mascarpone Cheese
• 1 tsp Vanilla Extract
• 1/2 cup sliced Strawberries
• 1/2 cup Raspberries
• 1/2 cup Blackberries
• 1/2 cup Blueberries
• zest of 1/2 Lemon
• Powdered Sugar for Garnish

Instructions

1. Preheat the oven to 375°F.
2. Place an 8 or 9-inch cast iron skillet in the oven.
3. Dutch Baby: Combine the eggs, flour, milk, sugar and vanilla in a standing mixer with the whisk attachment and whisk on high for 5 minutes until combined, and light and fluffy. Cool in the refrigerator for 10 minutes.
4. Remove the cast iron skillet from the oven and add in the unsalted butter. Once it has melted pour in the cooled Dutch Baby batter and bake in the oven for 20-25 minutes or until golden brown and cooked through out.
5. Cream: While the Dutch Baby is cooking whisk together the heavy whipping cream and sugar on high speed in a standing mixer until stiff peaks are formed. Next add in the mascarpone and vanilla and whisk for 1 more minute.
6. Once the Dutch Baby has cooled slightly serve with the the mixed berries, whipped mascarpone cream, lemon zest and powdered sugar.