DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
- Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
- Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.
CARAMEL-APPLE DUTCH BABY
This recipe makes the perfect breakfast, brunch or sweet treat for a lazy weekend. Any 10-inch ovenproof pan or baking dish will work here, but for the puffiest and crispest pancake, use a cast-iron pan. Don't skimp on the amount of butter you melt in the pan in the first step; it prevents the pancake from sticking, and helps brown and crisp the Dutch baby while it bakes. The easy, no-fail caramel sauce infuses the apples with brown sugar and vanilla, while also serving as a syrup to drizzle over each slice. For maximum ooh and aahs, spoon the apples, caramel and all, into the center of the Dutch baby and serve it in the skillet. To keep the pancake crisp longer, serve the apples and caramel separately and allow guests to top their own.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, for two, lunch, weekday, pancakes, pastries, dessert, main course
Time 30m
Yield 4 servings (One 10-inch pancake)
Number Of Ingredients 17
Steps:
- Prepare the Dutch baby: Heat the oven to 425 degrees. Place the butter into a medium (10-inch) ovenproof skillet (preferably cast-iron) and transfer to the oven until melted, 2 to 3 minutes.
- In a large bowl, whisk the eggs, flour, milk, brown sugar, vanilla, cinnamon, salt and nutmeg. Pour the batter into the hot skillet and transfer to the oven. Bake until the pancake puffs up around the edges and turns golden, 20 to 25 minutes.
- While the Dutch baby cooks, prepare the topping: Melt the 2 tablespoons butter in a skillet over medium heat, then stir in the cream and brown sugar. Add the apples and cook, stirring frequently, until the caramel thickens and the apples are tender, 8 to 10 minutes. Stir in the vanilla, cinnamon and salt.
- To serve, pile the apples on top of the warm Dutch baby, then slice and serve. Serve with whipped cream or ice cream, if desired.
APPLE DUTCH BABY
This dish is a longtime family favorite for Christmas morning. It is light, airy and filled with eggs and juicy apple. I like to serve it alongside bacon or sausage. -Teeny Mccloy, Red Deer, Alberta
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place butter in a 13x9-in. baking dish. Heat 5-8 minutes or until melted. Stir in apples, brown sugar and cinnamon. Bake 15-18 minutes or until apples are tender., Meanwhile, in a small bowl, whisk egg yolks, flour, milk, baking powder and salt until smooth. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. , Fold egg whites into egg yolk mixture. Spread over apples. Bake 12-15 minutes or until set and golden. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 223 calories, Fat 10g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
APPLE-HONEY DUTCH BABY
Steps:
- Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes., Tilt pan to coat bottom and sides. Pour batter into hot skillet. Bake until puffed and edges are lightly browned, 16-20 minutes., Meanwhile, in a large saucepan, heat butter for topping over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.
Nutrition Facts : Calories 429 calories, Fat 14g fat (7g saturated fat), Cholesterol 166mg cholesterol, Sodium 146mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 3g fiber), Protein 9g protein.
DUTCH APPLE BABY
No fresh milk? Don't despair! This quick and easy variation of the classic Dutch Baby pancake features ingredients you probably have in your pantry.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
- Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
- Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
- Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
- Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 39.1 g, Cholesterol 199.6 mg, Fat 18.1 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g, Sodium 197.2 mg, Sugar 13.5 g
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