What's Cooking Wednesday - German Apple Pancake (Dutch Baby)

I'm always looking for new breakfast ideas. Truth be told, I am not a huge fan of eggs, especially not scrambled eggs. Now, I eat them. I can't be caught being picky when I am always beating the "anti-picky eater" drum! I received a newsletter that mentioned a oven apple pancake. Somehow I lost the newsletter but I remembered the main idea. Google to the rescue!

German Apple Pancake
Adapted from allrecipes.com

• 4 eggs
• 1/2 cup all purpose flour
• 1/2 tsp baking powder
• 1 Tbsp sugar
• 1 pinch salt
• 1 cup milk
• 1 tsp vanilla extract
• 2 Tbsp butter, melted
• 1/2 tsp ground nutmeg
• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 Granny Smith apples, peeled, cored & sliced

Mix eggs, flour, baking powder, sugar and salt in a large bowl. Gradually mix in milk stirring constantly. Add vanilla, butter and milk. Let mixture stand for 30 minutes or overnight.

Preheat oven to 425.

Combine sugar, cinnamon & nutmeg in a small bowl.

Melt butter in the bottom of a 10 inch cast iron/ovenproof skillet over medium heat. Spread melted butter up the sides of the pan to prevent sticking. Sprinkle half of the sugar/cinnamon/nutmeg mixture over the melted butter. Spread the apple slices over the bottom of the pan. Cover the apples with the remaining sugar mixture. Heat until the mixture bubbles. Gently pour the batter over the apples.

Place in the oven and bake for 15 minutes. Lower oven temperature to 375 and bake for an additional 10 - 15 minutes. Serve.

Recipe Notes: I vastly increased the apples (increased amount is the one shown above...original recipe called for 1 apple). This made the pancake a bit structurally unstable. It also made it pretty tart. I really liked the taste of this recipe, though. It tasted a bit like egg custard with apples. Dewey and I both really liked it but Evan wouldn't even taste it. Such is the life with a picky 2 year old!!!

Head over to Shan's to see what else is cooking this Wednesday!

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What's Cooking Wednesday - Apple Crisp

This is my "go to" dessert when I fail to plan ahead. I just about always have apples around the house and everything else is a pantry staple. It is YUMMY and gets even better when you add a scoop of vanilla ice cream. The only downside is that it is so good that it gets eaten before you take a picture of it!

Apple Crisp
based on recipe from Better Homes & Gardens New Baking Book

5 cups sliced, peeled apples (I like to use Granny Smith)
3 Tbsp granulated sugar
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup whole wheat flour
1/2 + 1/2 tsp cinnamon
1/4 cup butter

Preheat oven to 375°F.

Place apples in an ungreased 2 quart casserole dish (I use an 8X8" pyrex). Stir in granulated sugar and sprinkle on 1/2 tsp cinnamon.

Mix rolled oats, brown sugar, flour & cinnamon in a bowl. Cut butter into mixture until crumbly. Sprinkle mixture evenly across apples.

Bake for 30 to 35 minutes or until "crisp" is golden brown and apples are done.

Recipe Notes: The book says it serves 6. I would say 5 at most. If we have visitors, I always double this recipe. Leftovers taste great so no worries if you have too much!

Don't forget to head over to Shan's to see what else is cooking this Wednesday!



Also....if you are use Google Reader & read this blog often, would you mind heading over to the "Following" block on the left & following me? I know, I know, it's wrong to beg but PLEASE! :)

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What's Cooking Wednesday - Apple Crepes

A yummy breakfast or brunch staple. You can add fillings to make these sweet or savoury.

Basic Crepes
Recipe from allrecipes.com

2 cups all purpose flour
4 eggs
1 cup milk
1 cup water
1/2 tsp salt
1/4 cup melted butter

Mix flour & salt in one bowl. Mix liquid ingredients in another bowl. Add liquid to flour & beat until smooth. Batter should be relatively thin so that it will spread in the pan. I had to add about 3/4 cup extra water.

Heat a lightly oiled griddle or frying over medium high heat. Pour or scoop the batter on the pan using ~ 1/4 cup for each crepe (or more if this amount won't cover the area you want). Tilt the pan in a circular motion so the surface is coated evenly.

Cook the crepe for about 2 minutes until the bottom is light golden brown in spots. Flip and cook the other side. Serve hot.

Apple filling - makes enough to fill about 4 crepes
2 apples
2 Tbsp powdered (icing) sugar
2 Tbsp butter

Heat in non-stick skillet on stove until apples are tender. Increase recipe for the number of people you have.

Recipe Notes: These are a little fiddly until you get the hang of it but they are very, very good.

See what else is cooking this Wednesday over at Shan's!

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