Maple Apple Dutch Babies
Maple Apple Dutch Babies…is it a breakfast item, a brunch offering or a dessert? Hmmm…I’d say all three (or, be like me and eat it for dinner!).
Dutch baby pancakes are airy, oven-baked pancakes similar to a popover or Yorkshire pudding. It’s characterized by a custardy center, crisp edges, and dramatic, puffed-up appearance. Made from a simple, thin batter of eggs, milk, and flour, it is typically baked in a cast-iron skillet and served with toppings like lemon, powdered sugar, fruit, or syrup.
In this case, we’re adding light brown sugar and maple syrup to the apple filling to give it a decidedly winter flavor and loading the middle of the cooked dutch baby with these caramelized apples. Topped with powdered sugar and a dollop of vanilla ice cream, these babies are an instant hit!
Begin by making the maple apples. Melt butter in a skillet and add apple slices, followed by the brown sugar, maple syrup and cinnamon. Stir it all together and cook over medium heat until the apples are soft and the sauce is syrupy. Set aside.
In one bowl, whisk together flour and cornstarch. In another bowl, whisk milk, eggs, sugar, melted butter, vanilla and salt. Add about 1/3 of the egg mixture to the flour mixture and whisk until a smooth past is formed. Add the remaining egg mixture and whisk until combined.
In small ramekins, place 1/2 tablespoon of butter into each one. Put the ramekins on a baking sheet and slide them into a preheated oven for 2 minutes or until the butter is completely melted.
Remove the baking sheet from the oven and pour some of the batter into each ramekin, about 1/3 full. Bake them immediately for 12-15 minutes or until puffed and golden.
Reheat the apples when the dutch babies are almost done baking.
In the cavity in the middle of each dutch baby, spoon the warm maple apples, dividing between the ramekins.
Serve immediately sprinkled with chopped nuts and a dusting of powdered sugar. Crème faîche or vanilla ice cream also make a nice topping.
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Maple Apple Dutch Babies
Makes: 3 servings
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Dutch Baby Batter:
- 1/2 cup all-purpose flour, spooned and leveled
- 1 tbsp cornstarch
- 1/2 cup milk, at room temperature
- 2 large eggs, at room temperature
- 1 tbsp white granulated sugar
- 1 tbsp butter, melted
- 1/2 tsp vanilla extract
- Pinch salt
For the Maple Apples:
- 1 large apple, peeled and thinly sliced
- 2 tbsp salted butter
- 2 tbsp packed light brown sugar
- 2 tbsp maple syrup
- 1 tsp cinnamon
For the Baking Dishes:
- 1 & 1/2 tbsp butter
For Garnish:
- chopped walnuts or pecans
- Icing/confectioners’ sugar, for dusting or ice cream
Instructions
Preheat oven to 425°F. Place 3 creme brûlée ramekins onto a baking sheet and set aside.
In a large bowl, whisk together the flour and cornstarch. In another bowl or a measuring cup, whisk together the milk, eggs, sugar, melted butter, vanilla and salt. Add about 1/3 of the egg mixture to the flour mixture and whisk together until it is a smooth paste, then slowly whisk in the remaining egg mixture. Let the batter rest while you prepare the maple apples.
In a skillet, melt the 2 tablespoons butter for the maple apples over medium heat. Add the prepared apple slices, followed by the brown sugar, maple syrup and cinnamon. Stir together to coat the apples. Cook over medium heat, stirring regularly, until the apples are softened and the sauce is syrupy, about 5 minutes. Remove from the heat and set aside.
When the oven is preheated, divide the 1 & 1/2 tablespoons of butter between the 3 ramekins. Pop the ramekins into the oven on the baking sheet for about 2 minutes, or until the butter is completely melted.
Remove the baking sheet from the oven. Briefly stir the batter, then immediately pour into the hot ramekins, dividing equally between them. The batter should only fill the ramekins about 1/3 full. Immediately place into the oven on the baking sheet and bake for 12-15 minutes, or until puffed and golden.
When the Dutch babies are almost cooked, return the skillet with the apples to a burner to warm over medium-low heat.
Remove from the oven. The Dutch baby pancakes will quickly deflate and leave a cavity in the centre. Spoon the warm maple apples into the cavity, dividing between the 3 ramekins.
Serve immediately sprinkled with chopped walnuts or pecans and dusted with icing sugar. If you like, add a dollop of creme fraiche or for dessert, add a scoop of vanilla ice cream.
Chef’s Note:
If you have the wider, round and shallow ramekins (aka creme brûlée ramekins), as shown here, those are ideal as they provide a nice centre space to spoon in the maple apples. Alternatively, you can use a smaller, taller ramekin. You may get an extra serving with smaller ramekins. Be sure not to fill the ramekins more than about 1/3 full, as they will puff up considerably as they bake!
Recipe by Seasons & Suppers
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