Sunday, December 2, 2012

Stay For Brunch? - Cinnamon Dutch Babies with Caramel Apple Topping

Let's say you want some delicious brunch but you want to stay in. But what shall we have? Ever had a Dutch Baby?

Not only will you be able to wow your brunch guests, but you'll get to disturb anyone who doesn't know a Dutch Baby is in fact a baked eggy pancake.

Win/Win, right? Now this recipe makes enough for about 6 people (if no one wants seconds).

Let's break it down:

Tools You'll Need

Big Mixing Bowl
4 1/2 - 5 qt Pan (Glass works best)
Big Skillet
Heat Resistant Rubber Spatula
Sauce Pan
Wooden Spoon
Oven Mitts
Pastry Brush (optional)

Cinnamon Dutch Baby


1/2 cup of Butter
6 Eggs
1 1/2 cup Unbleached Flour (I prefer whole wheat)
1 1/2 cup Milk
1tsp Cinnamon
1tsp Nutmeg
1 1/2 tbsp Vanilla

Preheat oven to 425. Place butter in the glass pan and put in oven to melt. Keep an eye on it, butter burns.

In Mixing bowl, combine dry ingredients, add milk and then eggs and vanilla.

When butter is completely melted, pull the pan out (use your mitts!) and add the batter from the bowl. Use spatula to swirl butter inward.

Place in oven, let cook for 20 - 25 minutes. (Dutch Baby will rise up above the edges/create a wall/valley, no worries, that's totally normal). Should be golden brown at the end.

If there's an excess of butter on the top/valley area, you may want to take a pastry brush and use it to glaze the raised parts of the dutch baby.

Caramel Apple Topping

5 - 6 Apples
Caramel (8oz should do)

Peel the apples and cut them into chunks--you don't want them too small or they'll get soggy. Melt about 1/4 butter in the skillet and slowly add apples. Sauté apples so they are golden but relatively firm. Add cinnamon and nutmeg to taste.

In a Sauce pan, heat the caramel so it's easily pourable.

Cut a slice, cover in apple slices and drizzle on the caramel at your leisure.

And enjoy. =D

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