FoodNuts!

Dutch Apple Babies

In my continuing love affair with eggs, I made the perfect Breakfast or Brunch dish for Christmas Morning. The secret is in choosing the right pan, as it will rise to ridiculous heights depending. Check the picture. Someone gave me these cool little individual casserole pans which I had never used. They were perfect, but we did take them out of the pans to serve, as I did not want eaters sctatching the pans. Really really easy!! Beyond easy…and slathered with syrup……and each person gets their very own….

Dutch Apple Baby

1 large apple
4 large eggs
1 c. all purpose flour
1 c. milk
¼ c butter
Cinnamon
Powdered sugar
Lemon wedges

Preheat oven to 450

Wash, peel and core apple, slice fairly thin. (may wait until just before using in recipe to avoid browning of apple slices)

Batter: Whirl eggs and flour in blender until smooth. Add milk and whirl to mix well. (You can use a whisk instead.)

In a 10-12 in frying pan or an 9-14 in oval pan, oven proof, melt the butter. Immediately pour in the batter. (size of pan affects the rising of the batter)

Scatter apple slices over the batter and sprinkle generously with cinnamon.( I added some dried cranberries just for color)

Bake at 450 until Dutch Baby is puffed and top is brown. About 20 min. A knife inserted into the Dutch Baby will come out clean. Serve immediately.

Dust with powdered sugar and serve from pan or slide onto a serving plate. Squeeze lemon juice to taste , cut into wedges if you used just one pan, and with maple syrup or a homemade raspberry syrup.

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