Making Gluten-free Mini Dutch Babies may just have made up for this morning of waking up at 4:30 am, and for the life of me, not being able to fall back asleep. You know, the night before when you go to bed and say, “I’m so glad I don’t have to work tomorrow. I’m not going to set my alarm, I’m just going to sleep, sleep, sleep.” I think I jinx myself every time I say that! And then on mornings when you work, you feel like you could sleep forever and end up hitting the snooze button fifty-thousand times. Seriously, does that ever happen to you?
I know, you wish you could walk over in your bedroom slippers right now and join me. Seriously, these little gluten-free mini dutch babies with raspberries and cream are delicious, but they are also super easy and you can make a Dutch baby in a matter of minutes right in your own home. In fact, you probably have all the ingredients right now. Well, maybe not the whipped cream and fresh raspberries, but you could just put syrup on them, or jam, or drizzle a little honey, or smother them in peanut butter, or almond butter. I mean the possibilities are endless! So get your little pan hands ready and whip up a batch. And if you feel more like an egg dish, you can pop on over and check out my yummy frittata recipe.
Actually, I can’t complain too much about waking up early. The sun began to rise and the morning greeted me with the most beautiful Hoarfrost covering the hills, crystals on the window panes, and furry frost hanging from the edges of the leaves, creating a breathtaking scene! Our frigid cold weather of below 10 degrees made this possible, so good things do come from freezing our little ears off.
Okay, now back to how I made my morning so awesome. Once you’ve created the runny batter, fill the muffin tins only half full. The batter should fill 12 muffin tins exactly. They will puff in the oven, but don’t be worried if it looks like they are puffing too high. Once you remove them from the oven, they flatten in the center, creating a nice bowl-shaped little Dutch baby, perfect for adding your favorite filling.
I like to put a little pure maple syrup down before adding the whipped cream and raspberries to the top. To make them look extra fancy, take a fine mesh or flour sifter and gently sprinkle a little powdered sugar on top. And then get ready to bite into a mouth full of yum!
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