Brown Butter Dutch Baby with Nectarines, Blueberries, and Yogurt
Dutch babies are so easy to make and delicious that each season should be celebrated with the fresh fruit of that season. Summer is a great time to use the stone fruits like nectarines, peaches, apricots, cherries, mangos, lychees, and plums. At the same time, berries like blueberries, raspberries, and strawberries are at their peak. Mix and match your favorites according to your tastes, and farmer’s market finds. These are made with garbanzo bean flour in place of white all-purpose flour making them gluten-free.
4 servings
INGREDIENTS:
4 tablespoons grass-fed butter, cut into 4 pieces
2 nectarines pitted, sliced into 8 to 12 wedges (divided)
3 large organic eggs
½ cup garbanzo bean flour
2 tablespoons local honey (divided)
½ cup unsweetened almond milk
¼ teaspoon kosher salt
1 teaspoon vanilla
1 cup fresh organic blueberries
½ cup whole milk Greek yogurt
DIRECTIONS:
1. Preheat the oven to 425⁰F.
2. Place a ten-inch cast iron pan with the butter and one nectarine into the oven. Bake until the butter is browned and nectarine softened about five to eight minutes.
3. Mix the eggs, garbanzo bean flour, honey, almond milk, salt, and vanilla in a blender. Pour into the pan with the brown butter and nectarine slices.
4. Bake for eight minutes and rotate the pan. Bake for another eight to twelve minutes until puffed brown around the edges but custard-like in the center.
5. While baking, toss the remaining nectarine and blueberries with one tablespoon of honey.
6. Cut into four wedges and serve immediately with the nectarines, blueberries, and yogurt.
Brown Butter Dutch Baby with Nectarines, Blueberries, and Yogurt
Ingredients
- 4 tablespoons grass-fed butter, cut into 4 pieces
- 2 nectarines pitted, sliced into 8 to 12 wedges (divided)
- 3 large organic eggs
- ½ cup garbanzo bean flour
- 2 tablespoons local honey (divided)
- ½ cup unsweetened almond milk
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla
- 1 cup fresh organic blueberries
- ½ cup whole milk Greek yogurt
Instructions
- Preheat the oven to 425⁰F.
- Place a ten-inch cast iron pan with the butter and one nectarine into the oven. Bake until the butter is browned and nectarine softened about five to eight minutes.
- Mix the eggs, garbanzo bean flour, honey, almond milk, salt, and vanilla in a blender. Pour into the pan with the brown butter and nectarine slices.
- Bake for eight minutes and rotate the pan. Bake for another eight to twelve minutes until puffed brown around the edges but custard-like in the center.
- While baking, toss the remaining nectarine and blueberries with one tablespoon of honey.
- Cut into four wedges and serve immediately with the nectarines, blueberries, and yogurt.
Nutrition Facts
Calories
321.72Fat (grams)
17.96Sat. Fat (grams)
9.28Carbs (grams)
30.62Fiber (grams)
3.55Net carbs
27.06Sugar (grams)
21.19Protein (grams)
11.23Sodium (milligrams)
241.65Cholesterol (grams)
173.71The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.