Dutch Apple Baby Recipes

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 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.

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.

GERMAN APPLE PANCAKE

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

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.

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-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.

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.