Imagine a breakfast so spectacular, it transforms your ordinary morning into a culinary adventure! The Caramel Apple Dutch Baby is not just a recipe; it's a symphony of flavors that combines the comfort of a puffy pancake with the irresistible charm of caramelized apples. This show-stopping dish will have your family rushing to the breakfast table, eager to dive into a skillet of golden, puffy perfection that looks like it was crafted by a professional pastry chef – but can be easily made right in your own kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 2 apples, peeled and sliced
- 1/4 cup caramel sauce
- Powdered sugar for dusting
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet in the oven while it heats to ensure the pan is extremely hot.
- In a blender, combine eggs, flour, milk, sugar, and vanilla extract. Blend until the mixture is completely smooth and free of lumps, about 30-45 seconds.
- Carefully remove the hot skillet from the oven using oven mitts. Add butter to the pan, swirling to coat the entire surface quickly as it melts.
- Arrange the sliced apples in a single layer across the bottom of the buttered skillet, creating an even distribution.
- Pour the prepared batter directly over the apple slices, ensuring they remain somewhat visible on the surface.
- Return the skillet to the preheated oven and bake for 18-20 minutes, or until the edges are puffed and golden brown and the center is set.
- Remove from the oven and immediately drizzle caramel sauce over the top of the Dutch baby.
- Dust with powdered sugar using a fine-mesh sieve for an elegant finish.
- Serve immediately while hot and puffy, cutting into wedges directly from the skillet.
Tips
- Pan Temperature is Key: Preheating your cast-iron skillet is crucial. A scorching hot pan ensures those dramatic, puffy edges and a perfectly crisp texture.
- Blender Technique: Use a blender for the batter to guarantee a completely smooth mixture with no lumps. Blend for 30-45 seconds for the best results.
- Apple Selection Matters: Choose firm, slightly tart apples like Granny Smith or Honeycrisp that will hold their shape during baking.
- Don't Overcrowd the Apples: Arrange apple slices in a single, even layer to ensure they caramelize beautifully and the batter can rise around them.
- Serve Immediately: A Dutch baby is at its absolute best right out of the oven – puffy, golden, and dramatically inflated. Delay serving, and you'll lose that magical texture.
- Caramel Drizzle Technique: Warm your caramel sauce slightly before drizzling to ensure it flows smoothly and evenly over the Dutch baby.
- Powdered Sugar Pro Tip: Use a fine-mesh sieve for the most elegant and even dusting of powdered sugar.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 160mg
