DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
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.
FRENCH TOAST MINI DUTCH BABIES
These mini custard-like cups have all the flavor of French toast, but are most similar to Dutch baby pancakes in texture. Like Dutch babies, they puff dramatically while baking and deflate just as dramatically when out of the oven. I like to serve them topped with a bit of yogurt and fresh berries.
Provided by Kim
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine milk, flour, eggs, maple syrup, vanilla, cinnamon, nutmeg, and salt in a blender. Blend until batter is smooth and free of lumps, 1 to 2 minutes.
- Cut butter into 12 equal pieces; place 1 piece in each cup of a 12-cup standard muffin pan. Place pan into the oven to melt butter, about 1 minute. Remove from the oven and divide pancake batter evenly between the cups.
- Place muffin pan on a baking sheet to catch spills, and place in the preheated oven. Bake until pancakes are puffed and browned on the edges, 10 to 15 minutes. Remove from the oven and cool in the muffin pan for 2 minutes. Run a knife around the edges and bottoms to loosen and serve immediately.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 8.1 g, Cholesterol 55.1 mg, Fat 4.5 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 71 mg, Sugar 3.7 g
WENTELTEEFJES (FRENCH TOAST THE DUTCH WAY)
Make and share this Wentelteefjes (French Toast the Dutch Way) recipe from Food.com.
Provided by Daydream
Categories Breakfast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk the milk with the lightly beaten eggs, a pinch of salt, the icing sugar, lemon zest, and vanilla extract.
- Remove the crusts from the bread, and lay the slices in a shallow dish.
- Pour the milk mixture over the bread and let stand for 30 minutes.
- Melt the butter in a skillet and fry the bread slices on both sides until golden, being careful they don't break.
- Serve immediately, sprinkled with extra icing sugar and cinnamon.
Nutrition Facts : Calories 708.6, Fat 32.3, SaturatedFat 17.4, Cholesterol 282.8, Sodium 963.8, Carbohydrate 84.5, Fiber 3, Sugar 28.4, Protein 20.2
MINI FRENCH TOAST WITH BERRIES
Steps:
- Whisk together the eggs, milk, granulated sugar and cinnamon in a medium bowl and set aside.
- Cut the bread on the bias into 1/2-inch thick slices, about 16 pieces total. Add the bread to a large resealable plastic bag, then pour in the egg mixture, seal the bag and turn several times to make sure all the bread pieces are coated.
- Put the bag in a medium bowl and chill in the refrigerator for at least 4 hours and up to overnight.
- One by one, remove the bread pieces from the egg mixture, allowing any excess liquid to drip away onto a large baking sheet fitted with a rack.
- Melt 2 tablespoons butter in a large nonstick skillet pan over medium heat. When the butter is melted and starts to lightly bubble, add half of the bread pieces to the pan in a single layer. Cook until browned on the first side, 2 to 3 minutes. Flip and cook until lightly browned on the second side and cooked through, 2 to 3 minutes. Transfer to a large platter or baking sheet. Carefully wipe out the pan and repeat with the remaining butter and bread.
- To serve, divide the French toast among plates. Dust with confectioners' sugar and top with the mixed berries. Serve immediately along with the maple syrup for drizzling.
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