Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon (gluten-free)

Now that I know how easy it is to make these Dutch Baby’s, I’m a little annoyed our exchange student never attempted them.  This thing is seriously amazing, it is a must try.  Recipe courtesy of Chef Billy Parisi.

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Votes: 85
Rating: 3.64
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Servings 4 servings
Prep Time 10 minutes
Cook Time 20 - 25 minutes
Passive Time 10 minutes
Submitted By Chef Billy Parisi
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 85
Rating: 3.64
You:
Rate this recipe!
Servings 4 servings
Prep Time 10 minutes
Cook Time 20 - 25 minutes
Passive Time 10 minutes
Submitted By Chef Billy Parisi
Share this Recipe
Share this Recipe
Instructions
  1. Preheat the oven to 375°.
  2. Place a 8” or 9” 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 to 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.
Products Used in this Recipe
Recipe Comments

10 thoughts on “Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon (gluten-free)

  1. Aunt4God

    Due to a handicap, I can’t handle heavy cast iron pans anymore. A glass pie pan will work just as well if cast iron cannot be used. Just have to let it get really hot in the oven, just like the cast iron pan.

    Reply
  2. Cynthia

    Thank you so much for allowing me to feast on this delicious treat.
    My sons made these in Jr High..cooking and I have always loved them but have been unable to eat them for many years..attempts to use other flours failed, but this product allows me to bake…like the old days !
    Thank you !

    Reply
    1. recipe specialist

      Hi Brittany,
      You should be able to make this substitution but it may change the flavor and texture of the recipe a bit.

      Reply
  3. Katie

    This is a terrible recipe. Obviously it was not tested before publishing. Followed recipe to a T and came out as flat as a rock. Picture does not correspond.

    Reply
    1. recipe specialist

      Hi Katie,
      We apologize for any issues with the recipe. The recipe and photo were tested and provided by one of our contributing chef bloggers. We appreciate the feedback, and please let us know if we can help troubleshoot further. You can always call us directly at 1-800-349-2173 or email us at customerservice@bobsredmill.com.

      Reply
  4. Naomi Trevino

    Does this recipe double? I have had gluten recipes for Dutch Baby’s that doubled and didn’t double.
    Thank You

    Reply
    1. recipe specialist

      Hi Naomi,
      This recipe should double without issue, but if the batter seems too thick, you can adjust by adding more liquid as needed.

      Reply

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