Gluten-Free Dutch Baby with Smoked Salmon

1

Preheat the oven to 425℉ and place a 10” cast iron skillet in the oven while it preheats.

2

In a blender combine the eggs, flour, milk and salt. Blend until completely smooth.

3

Once the oven is preheated, remove the skillet and melt the butter, swirling to coat the pan. Pour in the batter and immediately return to the oven. Bake for 16 to 20 minutes, until puffy, golden and cooked through.

4

Top with crème fraîche, salmon, onion, capers and dill. Slice and enjoy.

5

Note: This recipe was tested using Bob’s Red Mill One-to-One Gluten-Free flour.

6

Substitutions: No crème fraîche: use goat cheese, cream cheese or sour cream.