0 Place a 10-inch oven-safe skillet on the grill, then heat the grill to 450°F.
1 Make the batter: In a medium bowl, combine the flour, milk, eggs, sugar, vanilla, and salt and vigorously whisk for one full minute until completely smooth and frothy. Let the batter rest while the grill finishes heating.
2 When the grill is ready, carefully remove the hot skillet and close the lid of the grill to keep it hot. Add the butter to the skillet and quickly swirl to melt the butter and coat the pan evenly. Slowly and carefully pour in the batter.
3 Return the skillet to the grill, close the lid, and cook until puffed and crisp around the edges, 15 to 20 minutes. If you're planning on grilling the peaches, slice them in half, remove the pits, brush the cut sides lightly with olive oil, then quickly place them cut side-down on the grill after the Dutch baby has been cooking for 10 minutes. (Remember, you don't want to leave the grill open for too long for fear of the Dutch baby deflating). Remove and slice when the Dutch baby is finished cooking.
4 Meanwhile, make the whipped cream: Using a hand mixer or stand mixer, whip the yogurt, cream, honey, and vanilla until it reaches the consistency of classic whipped cream.
5 Top the warm Dutch baby with the peaches, blueberries, powdered sugar, and whipped cream. Slice into wedges and serve.
