Dutch Baby With Apples Food

APPLE DUTCH BABY

Steps:

• Preheat oven to 400°. Place butter in a 13x9-in. baking dish. Heat 5-8 minutes or until melted. Stir in apples, brown sugar and cinnamon. Bake 15-18 minutes or until apples are tender., Meanwhile, in a small bowl, whisk egg yolks, flour, milk, baking powder and salt until smooth. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. , Fold egg whites into egg yolk mixture. Spread over apples. Bake 12-15 minutes or until set and golden. If desired, sprinkle with confectioners' sugar.

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 BABY PANCAKE WITH APPLES

Steps:

• Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
• In a bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.

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.

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.

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.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

CARAMEL-APPLE DUTCH BABY

Steps:

• Prepare the Dutch baby: Heat the oven to 425 degrees. Place the butter into a medium (10-inch) ovenproof skillet (preferably cast-iron) and transfer to the oven until melted, 2 to 3 minutes.
• In a large bowl, whisk the eggs, flour, milk, brown sugar, vanilla, cinnamon, salt and nutmeg. Pour the batter into the hot skillet and transfer to the oven. Bake until the pancake puffs up around the edges and turns golden, 20 to 25 minutes.
• While the Dutch baby cooks, prepare the topping: Melt the 2 tablespoons butter in a skillet over medium heat, then stir in the cream and brown sugar. Add the apples and cook, stirring frequently, until the caramel thickens and the apples are tender, 8 to 10 minutes. Stir in the vanilla, cinnamon and salt.
• To serve, pile the apples on top of the warm Dutch baby, then slice and serve. Serve with whipped cream or ice cream, if desired.

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.