If I wanted an extra special apple Dutch baby I'd have to wait until I went to Grandma June's. It was the breakfast I would always request--crisp eggy dough, soft cooked apples, cinnamon apple syrup, yum!
It wasn't until a few years ago that I tried making one myself, and as luck would have it, it was delicious! I could almost feel Grandma June there with me.
Basic Dutch Baby recipe:
*Preheat oven to 450
|2-3 quarts||1/4 cup||3||1/4 tsp||3/4 cup||3/4 cup|
|3-4 quarts||1/3 cup||4||1/4 tsp||1 cup||1 cup|
|4-4.5 quarts||1/2 cup||5||1/2 tsp||1 & 1/4 cup||1 & 1/4 cup|
|4.5-6 quarts||1/2 cup||6||1/2 tsp||1 & 1/2 cup||1 & 1/2 cup|
Select pan size and cut butter into small pieces. Place the pan into the oven when it has almost reached 450 degrees to melt the butter and heat the pan. Meanwhile combine eggs, salt, milk, and flour in blender until there are no lumps and the mixture is frothy. I find it helpful to first blend the eggs and then add the rest of the ingredients. Remove the pan from the oven and pour the mixture into it. Return to the oven and cook for 20-25 minutes. Serve hot with your choice of toppings. My favorites include: lemon juice & powdered sugar, jam, syrup... you really can't go wrong.
|Photo Credit: Rahee Nerurkar|
Apple Dutch Baby:
* Preheat oven to 450
Thinly slice several tart apples and remove the seeds and core. Peeling or not is up to you. Create a thin layer of apple slices in an oven safe pan. Cook apples with brown sugar, butter, and cinnamon. I never measure it out, just go with what feels right. As the butter melts and the apples start to cook, add a bit of water. This will help thin out the mixture to ensure that there will be enough liquid for the syrup. Allow the apple mixture to simmer on low with a lid, while you mix up the Dutch Baby batter according to the directions above. Remove from heat and drain out the liquid while keeping the apples in the pan. Pour the batter over the apples and place in the oven. Cook for 20-25 minutes and serve hot with the apple cinnamon syrup.