Sunday, February 14, 2010

The Dutch Baby - The Celebrated Little Sister Grows Up

A Dutch Baby is a remarkable dish to serve for brunch and is a nice change from a quiche or strata.

The first time I had a Dutch Baby, it reminded me of my mother’s popovers because of the custard like texture that is baked inside.

This giant pancake is cooked in a cast iron skillet over high heat. I serve it frequently with fresh berries in which case you would make it without the apple. It’s also good with powdered sugar or a little topping of syrup.This first recipe is from Martha Stewart:

1 1/2 tablespoons unsalted butter

1 Granny Smith apple, peeled, cored, and cut into 1/2-inch wedges

1/3 cup honey

1/4 teaspoon ground cardamom

3 large eggs

3/4 cup milk

3/4 cup all-purpose flour

1/4 teaspoon salt

1 tablespoon confectioners' sugar

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 separate bowl, whisk together remaining ingredients, except confectioners’ sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes. Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners’ sugar sifted over the top.

Serves 4
Here is the famous recipe from the ORIGINAL PANCAKE HOUSE:

4 eggs

1/2 cup of powdered sugar

3/4 cup all purpose flour

1/2 tsp salt

3/4 cup of heavy whipping cream

1/8th teaspoon nutmeg

1/4 cup of butter

Preheat Oven to 425 degrees.

Whisk eggs until blended. Stir in powdered sugar into the egg mixture and set aside.

Stir flour, salt and nutmeg together in a separate bowl.

Mix in cream to the flour mixture and mix with a fork. Then mix in eggs to the mixture.

Use a 9 inch skillet with an oven-proof handle. Melt 1/4 cup of butter in skillet and swirl around to coat the entire pan. With skillet still warm, pour in the batter to the skillet and then immediately place the skillet in the oven for 20-25 minutes.

Remove from the oven once the top edges are brown. Remove from skillet on to a large plate.

Top with butter, lemon and powdered sugar.

Bon Appetit!