Breakfast Or Dessert?

These caramel apple Dutch Babies can be a perfect breakfast treat or a simple dessert. Either way they are simple to make and simply delicious!

These yummy delights are easy and quick. A cross between a popover and a German pancake, they are versatile and perfect served for breakfast with some sausage links or bacon, or for a surprise dinner dessert. Not a fan of apples?… try peaches. Or fill with lemon curd and top with blueberries. Or slice some strawberries and toss them with some sugar until they are juicy and pour them over your Dutch Babies. Or make things really quick and simple and drizzle warmed boysenberry preserves over them. We would say always add some whipped cream no matter what topping you choose, but otherwise the possibilities for additions and toppings are limited only to your imagination.

We made our Dutch Babies gluten free by using gluten free all purpose flour, but you can just as easily make them with regular all purpose flour. And you can easily make them dairy free by substituting ghee for the butter and almond milk for the regular milk and use a non dairy whipped topping.

No matter what toppings you make them with or what sort of flour or milk you use to make them, they are delicious and fun. If you or your kids are enjoying Spring break make breakfast or dinner extra special and start your day or end it with these sweet treats. You’ll be very glad you did 🙂

Dutch Babies with Caramel Apple Topping
(makes 8 individual Dutch Babies)

Dutch Babies
1/2 cup of milk room temperature or slightly warmed(whole milk or almond milk)
3 eggs, room temperature
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup flour (regular or gluten free all purpose flour)
1 stick butter or ghee

Preheat your oven to 400 degrees. In a blender mix milk and eggs. Stir together the flour, salt and sugar and with the motor running, add the flour to the milk egg mixture. Blend until thoroughly mixed. Turn off the blender and allow the batter to sit while you prepare the muffin pan.

While the batter is resting, add 1 pat or approximately 1 tablespoon of butter or ghee to each of 8 openings in a muffin tin. Place the tin in the preheated oven and allow the butter to melt and the tin to get good and hot about 3-4 minutes. It is ok for the butter to brown slightly but check that the butter is not burning. Remove the muffin tin from the oven and working quickly pour the batter into each of the 8 openings filling them about 3/4 full.

Place the muffin tin back in the oven right away and bake without opening the oven door for 16-18 minutes. They should be very puffed and golden brown and crisp on the outside when they are done.

Remove them immediately from the muffins pan and add toppings and serve while still warm. Yum!

Caramel Apple Topping

2 large or 3 medium apples peeled and chopped
2-3 tablespoons butter
1/4 cup sugar
Real maple syrup
Whipped cream
Powdered sugar

While the Dutch Babies are baking make the caramel apple topping.
Place apples and butter and sugar in a heavy bottomed sauce pan and cook on a medium flame. Stir occasionally to keep the sugar from sticking to the pan and burning. Continue cooking and stirring until the apples are tender and the butter and sugar are caramel color.

As soon as you take the Dutch Babies from the oven, put them on the serving plates and add the apples (or whatever topping you are using). Drizzle with warm maple syrup, sprinkle with powdered sugar, and top with dollops of whipped cream. Breakfast …..or dessert…or a tea time treat is served!