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Sunday, May 1, 2016

Apple Dutch Baby

I forgot how easy....  

Apple Dutch Baby is to make......a perfect addition to any breakfast or brunch.    It really needs a HOT metal pan and a 10" Lodge Cast Iron Skillet really fills the bill.    This pan is available for under twenty bucks and should be in every kitchen.  This pan is so good for so many purposes and it doesn't have to be a $100 pan from the fancy shmancy cooking stores.   

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Apple Dutch Baby

3 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large apple; peeled, sliced
1 tablespoon light brown sugar

Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp.
cinnamon in a medium bowl until smooth.   Very easy adding
ingredients and combining in a blender.  

Melt 2 Tbs. butter in a 10” skillet, preferably cast iron, over medium
heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing
often, until apple is coated and softened, about 4 minutes. Transfer to a plate.

Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully
add remaining 2 Tbs. butter to skillet, tilting to coat bottom and sides. Add
apple to center of skillet; pour batter over. Bake until pancake is puffed and
golden brown around the edges and center is set but still custardy, 12–15 minutes.

Yield: 4 servings

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Scrambled Eggs and Bacon completes the breakfast.  Dutch Baby is traditionally topped with confectioners sugar...but I top with syrup.  

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017