Caramel Apple Dutch Baby
Inspired by techniques from NYT Cooking.
A cinnamon-spiced Dutch pancake crowned with apples cooked down into a rich, glossy caramel sauce.
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Method
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Equipment
- 25 cm cast-iron or ovenproof frying pan
- large frying pan
- oven gloves
- large bowl
- whisk
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 564 kcal |
| Protein | 9.4 g |
| Carbohydrate | 71.4 g |
| of which sugars | 48.9 g |
| of which free sugars | 35.6 g |
| Fat | 27.6 g |
| of which saturates | 16.2 g |
| Fibre | 3.4 g |
| Salt | 1.13 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dutch baby
- 55 g unsalted butter
- 3 large eggs
- 95 g plain flour
- 160 ml whole milk
- 36 g dark brown sugar about 3 tbsp
- 1 tsp vanilla
- ¾ tsp ground cinnamon
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground nutmeg
Caramel apples
- 28 g unsalted butter
- 60 ml double cream
- 110 g dark brown sugar
- 450 g firm baking apples (about 3, such as Granny Smith, Gala or Jonagold), peeled, cored and cut into 2.5 cm slices
- ¾ tsp vanilla
- 1 pinch ground cinnamon
- 1 g fine sea salt or table salt a pinch
- 1
Heat Pan. Preheat a 25 cm cast-iron or ovenproof frying pan in a 220 °C (200 °C fan) oven, add 55 g unsalted butter and leave 2-3 minutes to melt.
- 2
Mix Batter. Whisk together 3 large eggs, 95 g plain flour, 160 ml whole milk, 3 tbsp dark brown sugar, 1 tsp vanilla, ¾ tsp ground cinnamon, ½ tsp fine salt and ¼ tsp ground nutmeg in a large bowl until smooth.
- 3
Bake. Pour the batter into the hot buttered pan and bake 20-25 minutes until puffed at the edges and deep golden.
- 4
Caramel Apples. While the pancake bakes, melt 28 g unsalted butter in a separate frying pan over medium heat, stir in 60 ml double cream and 110 g dark brown sugar, add 450 g firm baking apples (peeled, cored and sliced into 2.5 cm pieces) and cook, stirring often, 8-10 minutes until the caramel thickens and apples soften; finish by stirring in ¾ tsp vanilla, a pinch of cinnamon and a pinch of salt.
- 5
Plate. Slide the warm pancake onto a plate, pile the caramel apples on top, slice into wedges and serve with whipped cream or ice cream if you like.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
