This Gluten Free Dutch Baby with Fresh Chives is #brunchgoals

A Dutch baby is the result of a little bit of kitchen sorcery. Fill your pan with the wet, eggy batter, put it in the oven, and a few minutes later you’re pulling out a huge, puffy pancake. It will fall once it hits the cool air, but that first moment is pure magic. Though a sweet Dutch baby is often served for breakfast, our savory gluten-free version is topped with a colorful salad to make a great brunch dish or easy weeknight supper. 

Gluten Free Dutch Baby with Fresh Chives Recipe

Serves 6

Shopping list

For the Dutch baby:
3 tablespoons unsalted butter
1 small bunch organic fresh chives
3 organic eggs
¾ cup organic milk
½ cup gluten-free flour
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon freshly ground black pepper, plus more for garnish
¼ teaspoon baking powder
¼ teaspoon baking soda

For the salad:
1 organic lemon
¼ cup crème fraîche
2 organic carrots, preferably rainbow
1 small bunch organic watercress
6 sprigs organic fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper

Small (8-inch) ovenproof frying pan, preferably cast iron, small sauce pot, blender, fine-toothed grater, peeler, medium bowl 

1. Make the Dutch baby batter

Place a small ovenproof frying pan on the middle rack in the oven.
Heat the oven to 425°F. 
Let the eggs, milk, and butter come to room temperature. 

  • Measure 1 tablespoon butter; set aside for greasing the pan.
  • Finely chop the chives. 

In a small sauce pot over medium heat, melt the remaining butter. 
In a blender, combine the eggs and milk and blend until frothy, about 1 minute. Add the flour, cornstarch, salt, pepper, baking powder, baking soda, and the melted butter and blend until smooth, about 2 minutes. Stir in the chives.

2. Bake the Dutch baby
Carefully remove the hot pan from the oven, add the remaining 1 tablespoon butter, and quickly swirl in the pan until melted, being careful not to let the butter burn. Pour the batter into the pan and bake until the Dutch baby is lightly browned and puffy, 10 to 12 minutes. Remove from the oven.
While the Dutch baby bakes, prepare the salad.

3. Make the salad

  • Zest and juice half the lemon; set aside the zest for garnish and save the remaining lemon half for another use.
  • Measure 3 tablespoons crème fraîche; set aside for garnish.
  • Peel the carrots and trim the ends. Lay the carrots flat; using the peeler, shave the carrots lengthwise into thin ribbons.
  • Trim the root ends and any coarse stems from the watercress. 
  • Strip the parsley leaves from the stems.

In a medium bowl, stir together the oil, 1 tablespoon lemon juice, and 1 tablespoon crème fraîche; season to taste with salt and pepper. Add the carrots, watercress, and parsley and toss to coat. 

Top the Dutch baby with the salad, dollop with the remaining crème fraîche, and sprinkle with the lemon zest and a grinding of pepper. Cut into wedges and serve. 

Nutrition per serving: Calories: 180, Protein: 6g (12% DV), Fiber: 1g (4% DV), Total Fat: 10g (15% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 0.5g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 300mg (13% DV), Carbohydrates: 16g (5% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.