HOME > JOURNAL > NOVEMBER 2005 > DUTCH APPLE BABY

Dutch Apple Baby is, or was, served at the Little River Inn in Aldie, VA. This recipe's from Viginia Wine Country (1987, Lee & Lee, 0-932620-87-6), a history, winery description and cookbook all in one.

Dutch Apple Baby

Serves: 4 to 6
Prep time: 10-15 minutes
Cooking & Assembly time: 15-20 minutes

3 large eggs
3/4 cup milk
3/4 cup flour
1/2 teaspoon salt (optional)
2 to 3 tablespoons butter [I think two is plenty, one might even be enough]
Apple Filling* [or heated fruit filling of another type, like blueberry or peach]

• Preheat oven to 450 degrees.
• Blend eggs, milk and flour at high speed in blender for 30 seconds. Scrape sides down with rubber spatula, cover and blend again. Place batter in freezer while skillet is heating.
• Place butter in a 10 inch heavy cast iron skillet and place in preheated 450 degree oven until skillet is hot and butter sizzles [I think until the butter foams is good enough, don't burn it!].
• Pour batter into hot skillet. Bake 15 minutes.
• Open oven and pierce center of puffed pancake with fork several times so that center deflates. Remove skillet form oven; carefully lift pancake from skillet and place on heated plate. Fill center with prepared fruit.* Sprinkle with confectioners sugar, cut into wedges and serve.

*Apple Filling

4 tablespoons butter
1/4 cup sugar
1 tablespoon chopped pecans [I've used both sliced and slivered almonds]
1/4 cup raisins
3 to 4 apples, cored and sliced [I usually peel them too]
1 teaspoon cinnamon
Small amount of apple juice, optional [I've never needed it]

• While pancake bakes, prepare fruit filling.
• In saucepan, over medium-low heat, cook all ingredients until apples are softened and moist.
• Add small amount of apple juice if mixture seems dry.