FoodLight Meals and Snacks

A Lavish Dutch Baby With Grilled Peaches

A Dutch Baby is one of those surprising things that you might only stumble across after 40 years of cooking, but wish you’d discovered much earlier. If you’ve never had one before, think of it as part pancake, part crepe, part popover, part giant Yorkshire pudding. While cooking, it puffs up all round the edges of the pan to form a crispy rim, leaving a softer flat base that comes out like a thickish crepe. The combination of all the crispy-fluffy-chewy textures is what makes this one-pan wonder such a delicious treat.

Dutch Baby With Grilled Peaches

These can be made sweet or savoury for breakfast or brunch. But would do just as well as a light supper too.

Servings: 2-3   Time: 20 mins   Difficulty: Easy 

Ingredients for almond paste

  • 1 cup almond flour
  • 125ml caster sugar
  • 1 egg white
  • Zest of 1 lemon

Method for almond paste

  1. Place all the ingredients in a blender and blend until it binds together
  2. Roll into a sausage and wrap in greaseproof paper or plastic wrap
  3. Store in the fridge until needed


  • 3 large eggs, lightly beaten
  • 125ml cake flour
  • 125ml milk
  • 60ml butter
  • Pinch of salt
  • Pinch of nutmeg
  • Sliced peaches or nectarines, freshly baked or grilled or canned
  • Squeeze of lemon
  • Dusting of icing sugar


  1. Whisk together eggs, milk, flour, salt and nutmeg together in a bowl or processor, until foamy – don’t over mix
  2. Add the butter to a hot heavy-bottom pan or skillet and swirl to coat the bottom of the pan
  3. Add the batter to the pan
  4. Place in the oven until the sides are puffed and nicely browned, for approximately 20 minutes
  5. Don’t open the oven door, even if you are tempted, until it is fully baked
  6. Take the Dutch Baby out of the oven and squeeze some lemon juice over the top
  7. Add the fruit and blobs of the almond paste and dust with some icing sugar
  8. Serve in the pan and cut into wedges at the table

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