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Caramel Apple Dutch Baby with Apple Cider Syrup

September 21, 2016

Salted Caramel Apple Dutch Baby with Apple Cider Syrup pin

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SplashofDelight #CollectiveBias

Salted Caramel Apple Dutch Baby with Apple Cider Syrup (9)

This Caramel Apple Dutch baby is going to be your favorite breakfast for fall. Although these Pumpkin Apple Streusel Muffins warrant your attention too. Serve the muffins on the side of the Dutch baby because the two would be so good together.

A good breakfast for when you’re carb-loading. Lots of carbs, but you also get apple and pumpkin in there, so it’s like you’re having your fruits and veggies for the day too. Breakfast of champions.

Salted Caramel Apple Dutch Baby with Apple Cider Syrup (1)

I’ve wanted to share a Dutch baby for a few months now, but I needed a new cast-iron skillet after my S.O. made a catastrophe out of our previous one when he was frying up hash browns. With a new skillet in hand, I made four skillet cookies in two days, a Dutch baby, cornbread, and a skillet gnocchi dish.

It’s been a glorious week.

Salted Caramel Apple Dutch Baby with Apple Cider Syrup (3)

I love a Dutch baby because it reminds me of a crepe, but baked. You know how I feel about crepes. I only have about a dozen recipes for those on the blog. Once you’ve got a basic crepe recipe and technique nailed down, they’re so easy and versatile.

A Dutch baby is possibly even simpler because there is no need to figure out how to flip those delicate suckers. This is one big crepe baked in a skillet. Poof. I guess it’s more like a big pancake, but the texture reminds me of crepes.

Salted Caramel Apple Dutch Baby with Apple Cider Syrup (4)

I threw some sliced apples in a pan first with butter and brown sugar, and once they were caramelized, I scattered them over the Dutch baby batter.

To top off this Dutch baby, I simmered apple cider on the stove until it reduced to a syrup. Apple cider syrup is time-consuming because it takes a long while for the cider to reduce, but it’s mindless, idle work. Once you’ve got the apple cider syrup on hand, you can enjoy it on EVERYTHING. It’s miraculous stuff.

Salted Caramel Apple Dutch Baby with Apple Cider Syrup (5)

The real magic is in the Dutch baby batter.

I like to substitute coffee creamer in my baking sometimes when a recipe calls for whole milk or cream. I’ve successfully used coffee creamer in my basic scones recipe for these Hazelnut Chocolate Chip Scones, and it’s also the main liquid ingredient in this Pumpkin French Toast Casserole.

It enhances the flavor of whatever you’re making, and the recipe doesn’t usually require as much sugar since the creamer is sweetened.

walmart

I picked up International Delight® French Vanilla and International Delight® Caramel Macchiato at Walmart last week in the half-gallon size. They’re very easy to hold and pour for being such massive bottles! Much easier than the cartons. We usually buy 3 or 4 smaller bottles at a time because my S.O. flies through it, but it’s makes much more sense for us to buy the larger size now.

It’s perfect for a daily cup of coffee (or three), and makes a regular cup of coffee feel like dessert with just a little bit of creamer.

Salted Caramel Apple Dutch Baby with Apple Cider Syrup (7)

It obviously makes for a delicious coffee creamer for adding to your morning cup, but that’s a given. What you might not have expected is that you can use International Delights creamers in other ways than their intended purpose. That’s part of the fun of baking – incorporating foods in entirely new ways.

For the Dutch baby, it adds sweetness and caramel flavor right into the batter. Topped with the caramelized apples and apple cider syrup, this breakfast has fall written all over it.

Salted Caramel Apple Dutch Baby with Apple Cider Syrup (12)

Print

Caramel Apple Dutch Baby with Apple Cider Syrup

Course Breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For Apple Cider Syrup:

  • 1 quart apple cider

For Caramelized Apples:

  • 2 medium apples peeled, sliced (I used Gala)
  • 3 tbsp. unsalted butter
  • 1/4 c. loosely packed brown sugar

For Dutch baby pancake:

  • 3/4 c. International Delight® Caramel Macchiato
  • 1 tsp. vanilla
  • 2 large eggs
  • 1/4 tsp. salt
  • 1/2 c. all-purpose flour
  • 2 - 3 tbsp. powdered sugar

Instructions

For Apple Cider Syrup:

  1. In a small Dutch oven, bring cider to a boil over medium-high heat.
  2. Reduce heat to medium, and simmer until cider reduces to 1 cup, about 90 minutes.
  3. Remove from heat, and carefully pour into a heatproof bowl or a jelly jar to cool. Mixture will thicken as it cools.
  4. Meanwhile, prepare apples.

For Caramelized Apples:

  1. In a large saucepan over medium-high heat, combine the sliced apples, butter, and brown sugar.
  2. Cook, stirring occasionally, until the apples start to soften and brown, about 4-5 minutes. Set aside to cool slightly, and prepare Dutch baby.

For Dutch baby pancake:

  1. Preheat oven to 400 degrees, and place a 10-inch cast-iron skillet in the oven to heat.
  2. In a medium bowl, whisk together coffee creamer, vanilla, eggs, salt, and flour, until very smooth.
  3. Remove the hot skillet from the oven, and spray lightly with non-stick spray.
  4. Pour the batter into the skillet, and carefully spoon the caramelized apples evenly over the batter.
  5. Bake until golden brown at the edges and set in the center, about 25 minutes.
  6. Remove from oven, drizzle with apple cider syrup, and sprinkle with powdered sugar. Cut and serve warm.

 

Related Posts

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  • Apple Spiced Olive Oil Cake with Caramelized ApplesApple Spiced Olive Oil Cake with Caramelized Apples
  • Caramelized Apple & Pecan CornbreadCaramelized Apple & Pecan Cornbread
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  • Apple Pie Monkey BreadApple Pie Monkey Bread

Filed Under: Breakfast, Desserts, Recipes, Thanksgiving 8 Comments

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Lovely comments

  1. Blair @ The Seasoned Mom says

    September 21, 2016 at 11:12 am

    Hooray for cast iron skillets! I want to try your Dutch Baby now! That syrup alone sounds like something I would slurp with a spoon. 🙂

    I can’t believe how much fall baking you’ve been doing recently. Where do you find the time?! You’re amazing!

    Reply
    • Sarah says

      September 21, 2016 at 7:49 pm

      It’s like an addiction! Sometimes I can’t stop! I have so many recipes in the queue, it’s not even funny. It’s finding the time to post them all! That’s the challenge. 🙂

      Reply
  2. Dorothy @ Crazy for Crust says

    September 22, 2016 at 9:19 am

    This is GORGEOUS!! And I love those creamers…and those pans too!

    Reply
    • Sarah says

      September 23, 2016 at 8:49 am

      Oh, thank you so much!!

      Reply
  3. Kelly says

    September 22, 2016 at 10:53 am

    This dutch baby looks amazing, Sarah! I love the caramel apple topping and the coffee creamer is such a nice touch!

    Reply
    • Sarah says

      September 23, 2016 at 8:51 am

      Thank you so much, Kelly!!

      Reply
  4. Carolyn West says

    September 22, 2016 at 11:47 pm

    Another perfect reason I need to get a cast iron skillet. Absolutely love this recipe. #client

    Reply
    • Sarah says

      September 23, 2016 at 8:52 am

      Yes!! You must get a skillet! You will fall in love. You can get a good one for pretty inexpensive!! Thank you, Carolyn!

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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