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This Dutch baby recipe from chef Anne Burrell is impressively easy to make using just a few pantry staples.
"Dutch babies are even more of a showstopper when the batter is made a day ahead. Keep in the fridge until ready to use. The bacon-apple topping is perfect for colder months, but in the summer, try it with a fresh strawberry topping and whipped cream." –Anne
Even Anne's kitty, Marcia, was impressed. Look at her cameo in the recipe pic!
Catch Anne on "Worst Cooks in America," Sundays on Food Network at 9 PM.
For the Dutch babies, preheat the oven to 425˚F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a blender and process until combined. This can be done a day ahead and refrigerated until ready to use.
Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat the pan. Add half the batter (about ½ cup) to each pan and place immediately in the oven. Cook until golden-brown on the sides and puffed, 10 to 12 minutes.
Meanwhile, for the topping, in a medium skillet, cook bacon lardons until fat is rendered and bacon is brown and crispy. Transfer bacon to a paper towel-lined plate and set aside.
In the same skillet, over medium-high heat, sauté the apples in the bacon fat until slightly golden. Add brown sugar, cinnamon and maple syrup and reduce heat to medium or medium-low. Continue to cook until apples are soft and brown sugar has dissolved, 6 to 8 minutes. Finish with butter.
Serve the Dutch babies right out of the cast-iron pans topped with the apple topping, whipped cream, and crispy bacon pieces.