As you know I am always trying to find a delicious dinner ideas for meatless Monday. Yesterday was no exception. This time, though, I thought why not try breakfast for dinner. I’m not a big breakfast person probably because I’m not a sweet, I’m a savory person but every once in a while something sweet intrigues me. My first thought was pancakes but they can leave me feeling too full and kinda blah afterward. So can french toast. I didn’t feel like having eggs because sometimes they don’t fill me enough without a bunch of other stuff with it. I went blank.
I have a box that I keep recipes in that I collect from magazines. I have individual file folders labeled chicken, beef, breakfast, appetizers, etc. When I find a recipe I want to try or tweak, I cut it out and place it in its folder. Then when I have a “I have no idea what to fix for dinner” moment, I go looking through it. That’s what I did last night. I took out my breakfast folder and started rummaging through it and there it was. A Dutch Baby. I’ve always wanted to make it but never have. Probably because it is more on the sweet side but for some reason it sounded good. If you don’t know what a Dutch Baby is, it is like a puffy crepe that you bake in the oven and then when you take it out it kinda deflates a bit. I jazzed mine up with sauteed cinnamon apples. My husband said it was like a dessert apple pie for breakfast. Here’s how I made it…..
12″ cast iron pan
4T melted butter, divided
3 eggs at room temp
1 egg white at room
1/3c 2% milk room temp
1/3c heavy cream room temp
4T sugar divided
Preheat oven to 400 with cast iron pan inside. In a blender combine 2T melted butter, eggs, egg white, milk, cream, 2T sugar, flour, 1t cinnamon, vanilla and salt. Blend till frothy, 30 seconds. Remove pan from oven and use a brush to brush the remaining butter all over the bottom and sides of the pan. Pour in the batter and return to the oven. Bake for 18 – 20 minutes or until all puffy. Don’t open the oven. Meanwhile combine the rest of the sugar and cinnamon. When baked, sprinkle immediately with the sugar cinnamon mix. It is good as is but if you want to top with sauteed apples, here how I made it….
3 granny smith apples, peeled and sliced
Heat the butter in a large skillet. When bubbly, add the apples and cook till starting to softened. Add the sugar and cinnamon and continue cooking till soft. Pour over the dutch baby after you put the cinnamon sugar on top.
Serve with real maple syrup.