Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 medium apples, peeled, cored, and sliced
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 10-inch cast iron skillet
- Blender
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender, combine the eggs, flour, milk, granulated sugar, cinnamon, and salt. Blend until smooth.
3. In the cast iron skillet, melt the butter over medium heat. Add the sliced apples and brown sugar. Cook until the apples are tender and caramelized, about 5-7 minutes.
4. Pour the batter over the apples in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the Dutch baby is puffed and golden brown.
5. While the Dutch baby is baking, make the vanilla sauce. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and stir in the vanilla extract.
6. Once the Dutch baby is done, remove from the oven and let cool for a few minutes. Drizzle the vanilla sauce over the top and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat oven to 425°F.
Serving size:
Serves 4
Nutritional information:
Calories: 352
Fat: 14g
Saturated Fat: 8g
Cholesterol: 146mg
Sodium: 184mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 38g
Protein: 7g
Substitutions for ingredients:
- You can use any type of apple you prefer.
- You can use light cream instead of heavy cream for the vanilla sauce.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the caramelized apples for extra crunch.
- You can add a pinch of nutmeg or ginger to the batter for extra flavor.
- You can serve the Dutch baby with whipped cream or ice cream instead of the vanilla sauce.
Tips and tricks:
- Make sure the skillet is hot before adding the butter and apples.
- Don't overmix the batter, as it can result in a tough Dutch baby.
- Serve the Dutch baby immediately, as it will deflate as it cools.
Storage instructions:
Store any leftover Dutch baby in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the Dutch baby in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Dutch baby on a large platter and drizzle the vanilla sauce over the top. Garnish with fresh mint leaves or a sprinkle of powdered sugar.
Garnishes:
Fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
Pair the Dutch baby with a cup of hot coffee or tea.
Suggested side dishes:
Serve the Dutch baby with a side of bacon or sausage for a savory breakfast.
Troubleshooting advice:
- If the Dutch baby doesn't puff up, make sure your oven is hot enough and that you didn't overmix the batter.
- If the apples are too tart, add a bit more brown sugar to the skillet.
Food safety advice:
Make sure to cook the Dutch baby until it is fully cooked through and reaches an internal temperature of 160°F.
Food history:
The Dutch baby, also known as a German pancake, is a traditional breakfast dish that originated in Germany and was brought to the United States by German immigrants.
Flavor profiles:
The Dutch baby has a sweet and slightly tangy flavor from the caramelized apples, with a warm and comforting cinnamon aroma.
Serving suggestions:
Serve the Dutch baby for a special weekend breakfast or brunch.
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Taste: Sweet, Caramelized, Buttery, Vanilla, Apple