Well it's been a wild summer and this blog has definitely been a bit neglected, but I have missed it so much! Now that I'm back in school I'm hoping to start back up with regular posts and get in the kitchen a lot more. These last couple days in SLC have been a dream..70 degree weather and sunny skies, its got me in the mood for fall. So coming to you after a three month hiatus, I bring a delicious Dutch Baby! This recipe is so easy and probably something we've all made before - it's basically a German pancake, but in a skillet, so you get 360 degree crispy edges, and I just like how it looks. After researching many Dutch Baby recipes I came up with my own perfect mix that I think is just right. Enough eggs to give it puffiness, but not so many that it tastes like an omelet..not my favorite. This Dutch Baby is perfect on its own with some sugar and jam..., but i couldn't stop there... Since it's been feeling like fall, and I happened across these really pretty apples I decided to add a little caramel apple sauce...and it was the best thing I think I've ever done! Totally exceeded my expectations - so good! And don't be scared off by the word caramel - it's just brown sugar, that's it, but it is oh so good. So go make this now! For breakfast, lunch, dinner, or just because... in 20 minutes you could be eating this fluffy pillow of goodness!
Dutch Baby
- 3/4 cup flour
- 3/4 cup whole milk
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 Tablespoon sugar
- 3 tablespoons butter
In a blender, crack the eggs and add all the ingredients except the butter. Mix on high for about thirty seconds until everything is smooth and there are no lumps. You don't have to do this in a blender, it just ensures there are no lumps of flour which helps the Dutch Baby rise better. Let the batter sit for 10 - 15 minutes while you preheat the oven to 425 degrees. This helps the batter meld together and the ingredients get to know each other. Put your skillet in the oven as it's preheating till it's really hot, then remove it (with a hot pad!!!) and add 3 tablespoons of butter - it will melt right away. Pour your batter in the hot buttered pan and stick it in the oven for 17-20 minutes. Serve immediately with powdered sugar, or your caramel apples.
While your Dutch Baby is puffing up, you can whip up the apple topping. It's so simple - all you need is: brown sugar, butter, cinnamon, and apples.
Apple Caramel
- 2 medium sized apples or 1 large
- 2-3 tablespoons butter
- 1/4 cup brown sugar (or a little more if you feel like it)
- 1 teaspoon cinnamon
To start, cut your apples thinly, you want them to soften quickly. Throw the butter in a skillet over medium heat and let it melt, then add your sliced apples. Sauté the apples in the butter for about 3 minutes before adding the sugar and cinnamon, so they can begin to soften. Keep the apples bubbling away at medium heat with the sugar until they are well coated and a thin sauce develops, about 5 minutes. Turn the heat off and let them sit until the Dutch Baby is ready.
Once the Dutch Baby is out, top it with the apples and serve immediately. If you wait to serve, it will begin to lose some of its puff, but it will still taste great. I like to serve it with fresh whipped cream, but you don't really need it - the caramel apples do just great on their own. Enjoy this for a quick fall dessert, breakfast, or snack and you won't regret it!
