Dutch baby pancake with caramelized apples
An original pancake whose edges lift up during cooking and offer a crater to fill with a greedy topping. Come and check it out !
Portions 4 people
Print Recipe
Équipements
- Hand mixer (or blender)
- Oven-safe pan
Ingredients
- 120 g flour
- 180 mL milk
- 3 eggs
- 35 g butter
- 1 tbsp sugar
- 1 tsp rum (optional, can be replaced by vanilla)
- a pinch of salt
For the apple and almond topping
- 2 apples
- 1 pear
- 40 g slivered almonds
- 50 g sugar
- 15 g butter
Instructions
- Preheat the oven to 200°C
- Place the empty pan in the oven and leave it there while you prepare the batter.
- Mix the flour, sugar, salt, eggs, milk and rum in a bowl. Blend with an hand mixer (or in a blender).
- Take the pan out of the oven (be careful, it's hot) and put the butter in. Let it melt and spread it around.
- Pour the batter into the buttered pan.
- Bake for about 20 minutes, until the pancake is cooked.
For the apple and almond topping
- While the pancake is cooking, cut the fruit into strips.
- In a pan, melt the sugar to make a caramel.
- When the caramel has a nice golden color add the butter.
- Add the fruit slices and almonds. Coat them well with the caramel and let them cook for about 10-15 minutes.
- Pour the fruit in the center of the pancake and enjoy!