Dutch Baby With Apples And Honey Recipes

APPLE CINNAMON DUTCH BABY

Steps:

• Preheat oven to 425°F Put butter into a 3 to 4 quart frying pan and place in oven to melt.
• While butter is melting, peel and core 2 medium apples, then cut them into thin slices.
• Remove the pan from the oven and add cinnamon and sugar to the melted butter.
• Stir in the sliced apples.
• Return pan to oven for about 3 minutes.
• Put the eggs and milk into a blender and whip at high speed for 1 minute.
• Set the blender to low speed and slowly add the flour until well blended.
• Remove the pan from oven and pour egg batter over the butter and apples.
• Bake for 20-25 minutes or until the pancake is raised and golden brown.
• Cut in wedges and dust with powdered sugar.
• Serve immediately.

DUTCH APPLE BABY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
• Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
• Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
• Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
• Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

DUTCH BABIES II

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

APPLE HONEY DUTCH BABY

Steps:

• In a mixing bowl, whisk the flour, sugar, eggs and milk until smooth.
• Place butter in a 10-in. ovenproof skillet.
• Heat at 400° for 3-4 minutes or until melted; tilt pan to coat bottom and sides.
• Pour batter into hot skillet.
• Bake for 16-20 minutes or until edges are lightly browned.
• Meanwhile, in a saucepan, saute apples in butter until lightly browned. Stir in honey, lemon juice and cardamom.
• Combine cornstarch and water until smooth; add to apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Spoon into pancake. Serve immediately.

DUTCH BABY WITH APPLES AND HONEY

Steps:

• Over medium heat, melt 1 tablespoon butter in a medium cast-iron skillet (10 inches, measured across top). Stir in apple, 1 tablespoon sugar, and cinnamon, and cook until crisp-tender, about 2 minutes; transfer to a plate and wipe skillet clean.
• Preheat oven to 425°F and place now-clean skillet on center rack. In a bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
• Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin).
• Add remaining 3 tablespoons butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet. Sprinkle apple mixture evenly over batter.
• Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.

APPLE-HONEY DUTCH BABY

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes., Tilt pan to coat bottom and sides. Pour batter into hot skillet. Bake until puffed and edges are lightly browned, 16-20 minutes., Meanwhile, in a large saucepan, heat butter for topping over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

APPLE SPICE DUTCH BABY RECIPE BY TASTY

Steps:

• Make the apple spice blend: In a small bowl, mix together the cinnamon, ginger, allspice, cardamom, and nutmeg with a fork to combine.
• Make the Dutch baby: Add the eggs, milk, flour, 1¼ teaspoons of the spice blend, the salt, vanilla, and sugar to a blender. Blend on medium speed until well combined and frothy, about 1 minute.
• Transfer the batter to an airtight container and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 425°F (220°C).
• Heat a large skillet over medium-high heat for 1-2 minutes. Add the butter and melt, swirling to coat the sides of the pan. Pour in the batter and immediately transfer to the oven. Bake for 20-22 minutes, or until the Dutch baby is puffed and golden brown. Remove the Dutch baby from the oven and cool for 5 minutes. It will deflate slightly as it cools.
• While the Dutch baby bakes, make the apple filling: in a medium bowl, sprinkle the apples with the remaining teaspoon of apple spice and the sugar and toss until well coated.
• Melt the butter in a medium skillet over medium heat until foaming. Add the apples and stir to coat. Cook for 3-4 minutes, until the apples have softened, but aren't mushy. Remove the apples from the skillet and set aside.
• Just before serving, top the Dutch baby with the warm apple filling, vanilla ice cream, and a drizzle of butterscotch sauce.
• Enjoy!

APPLE-CHEDDAR DUTCH BABY

Steps:

• Preheat the oven to 425°F.
• Heat the butter in a 10-inch oven-safe skillet over medium heat. Once it's bubbling, add the apples and ¼ teaspoon of the salt. Cook, stirring occasionally, until the apples are just tender, 5 to 7 minutes.
• While the apples cook, whisk together the eggs, milk, flour, and remaining ¾ teaspoon salt until mostly smooth. It's okay if a few small lumps remain.
• Pour the egg mixture into the pan with the apples. Top with the shredded cheese. Transfer the pan to the oven and bake until puffed and golden, 20 to 25 minutes. Cut into wedges to serve.