Description
This is fast and very special—the dough is a pate choux egg-y dough, and is amazing over the apples.
Another great special dessert or Christmas morning special breakfast is a Dutch baby pancake—also incredibly fast and easy and special, served with lemon wedges and confectioners sugar.
Ingredients
- 6 Tablespoons Kerry Irish Gold Unsalted Butter, Divided
- 1 Apple, Cored, Seeded And Very Thinly Sliced
- ⅓ cups Flour
- ¼ teaspoons Salt
- 1 teaspoon Sugar
- ⅓ cups Half-and-half
- 2 Large Eggs
- Cinnamon Sugar, To Taste
Preparation
Preheat oven to 400ºF (I use a larger-sized toaster oven).
In a cast iron or ovenproof 9-inch pan (make sure it will fit inside your toaster oven if using that), melt 2 tablespoons butter and cook very thin apple slices until they are softened. Remove from heat.
In a medium bowl, mix flour, salt, and sugar. Add half-and-half and blend. Mix eggs well with a whisk or fork and whisk or blend them in thoroughly.
Pour batter over sliced apples and place in preheated oven. Bake in oven for 12–15 minutes. Remove when pancake is puffed but not browned.
Melt remaining butter in a pan while pancake is baking and add cinnamon sugar to taste. Dish up pancake and drizzle melted butter over it.
Notes:
• I prefer using 2 apples to have more fruit in this.
• There are a few recipes for German pancake on the web. Some have more eggs, some more milk or half-and-half, some less flour … This is such a great recipe for dessert or breakfast or Christmas morning, and I think it is worth experimenting to see which combination of eggs, flour, milk or half-and-half you prefer.
