Featured Recipe :: Apple Dutch Babies
Weekends are for sleeping in, making breakfast and taking your time. There is something magical about slowing down and enjoying breakfast instead of the usual run out the door while cramming an english muffin in your face.
We couldn’t help but click on the link for a dutch baby recipe. If you are unfamiliar with dutch babies, imagine a giant pancake with a fluffy, souffle like texture. Imagine it the size of a cast iron skillet, topped with stewed apples and real maple syrup. Are you hungry yet? Us too.
Apple Dutch Babies
- 3 Tbsp unsalted butter, room temperature
- 4 large eggs
- 1 cup whole milk
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 honeycrisp apple
- 2 Tbsp butter
- 1 tsp cinnamon
- 1/4 cup sugar
- Juice of 1 lemon
- 1 cup heavy cream
Preheat oven to 425 degrees F. In a medium cast-iron pan or pyrex dish, melt butter while the oven preheats. Remove when bubbling. Set aside. Whisk together eggs, milk, flour, salt and vanilla until foamy. Pour batter into warm hot skillet/dish with melted butter, bake until the pancake puffs and lightly browns along the edges (18 to 22 minutes).
While the dutch baby bakes, prepare the fruit topping. Cut the apples into thin slices. Melt the butter in a saute pan. Stir in sugar until it just begins to dissolve. Add apples, cinnamon and lemon juice. Stir together over medium head until just softened (8-10 minutes). Remove from heat.
Whip cream in a stand mixer. Spoon onto the Dutch baby, ladle, then top with apples. Enjoy hot.