Earl Grey Dutch Baby Recipes

EARL GREY DUTCH BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat milk in a small saucepan over medium heat until simmering. Place 2 tea bags in a bowl and pour hot milk on top. Steep for 5 minutes.
• Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let milk cool completely.
• While tea is steeping in the milk, remove tea leaves from remaining tea bag. Grind into a powder using a spice grinder or mortar and pestle. Combine 1/2 the ground tea with confectioners' sugar in a small bowl. Reserve remaining ground tea.
• Whisk eggs, flour, tea-infused milk, vanilla extract, and salt together in a large bowl until smooth. Pour batter through a mesh sieve to remove any remaining lumps.
• Melt butter in a 10-inch cast iron skillet over medium-high heat. Immediately add apple slices, brown sugar, reserved ground tea, nutmeg, and cinnamon. Cook and stir until apples are tender, 4 to 5 minutes. Pour batter on top and transfer the pan to the preheated oven.
• Bake until pancake is set, puffed, and golden brown, 13 to 15 minutes.
• Shake skillet to loosen pancake and transfer to a serving plate. Dust with Earl Grey-sugar mixture.

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.

EARL-GREY TRUFFLES

Steps:

• In a small saucepan, stir together cream and tea over medium heat. Bring just to a simmer, then let mixture continue to gently simmer 5 minutes. Remove from heat and let cool completely. Place chopped chocolate in a heatproof bowl.
• Pass cream mixture through a fine-mesh sieve into a clean saucepan. Bring to a boil, then pour over chocolate and let stand 3 minutes. Stir until smooth, then stir in butter and vanilla. Refrigerate until set, at least 30 minutes or, covered with plastic wrap, up to 2 days.
• Place cocoa in a bowl. Scoop mixture with a level teaspoon, then dust hands with cocoa and roll truffles into balls. Coat your hands with a bit of melted chocolate and roll truffles in your hands to lightly coat to create a "shell".
• Drop truffles into bowl of cocoa; toss to coat. Refrigerate in an air-tight container until ready to serve, at least 30 minutes and up to 1 week. Let stand at room temperature 15 minutes before serving.

EARL GREY DUTCH BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat milk in a small saucepan over medium heat until simmering. Place 2 tea bags in a bowl and pour hot milk on top. Steep for 5 minutes.
• Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let milk cool completely.
• While tea is steeping in the milk, remove tea leaves from remaining tea bag. Grind into a powder using a spice grinder or mortar and pestle. Combine 1/2 the ground tea with confectioners' sugar in a small bowl. Reserve remaining ground tea.
• Whisk eggs, flour, tea-infused milk, vanilla extract, and salt together in a large bowl until smooth. Pour batter through a mesh sieve to remove any remaining lumps.
• Melt butter in a 10-inch cast iron skillet over medium-high heat. Immediately add apple slices, brown sugar, reserved ground tea, nutmeg, and cinnamon. Cook and stir until apples are tender, 4 to 5 minutes. Pour batter on top and transfer the pan to the preheated oven.
• Bake until pancake is set, puffed, and golden brown, 13 to 15 minutes.
• Shake skillet to loosen pancake and transfer to a serving plate. Dust with Earl Grey-sugar mixture.

EARL GREY DUTCH BABY

Steps:

• Preheat oven to 450ºF (230ºC).
• Heat milk until simmering, pour over 2 tea bags and steep for 5 minutes.
• Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let cool completely.
• Remove tea from remaining tea bag. Grind into powder using spice grinder or mortar and pestle.
• Stir half of the ground tea into the icing sugar and set aside. Reserve remaining ground tea and set aside separately.
• In large bowl, whisk together eggs, flour, tea-infused milk, vanilla and salt until smooth. (pass through sieve to remove any lumps)
• Melt butter in 10-inch (25 cm) cast iron skillet set over medium-high heat; immediately add apple slices, brown sugar, reserved ground tea, nutmeg and cinnamon. Cook, stirring, for 4 to 5 minutes or until apples are tender.
• Pour batter over top. Transfer to oven; bake for 13 to 15 minutes or until pancake is set, puffed and golden brown.