Boyfriend showed me how to make Dutch babies (seen above and plated below), modified using Jules gluten free flour. They are unbelievably delicious. There is more butter in this recipe than you would ever want to know, but they’re amazing (with that much butter, how could they not, right?) They’re fluffy, kind of custardy at the bottom – but with a crispy ‘crust’ and edges from the cast iron – just amazing. Topped off with a squeeze of lemon and powdered sugar, they’re wonderful – artery clogging but, wonderful!