Friday, June 10, 2011

Warning: not above making the obvious Bieber pun

I've got a cast iron skillet now, and I'm not afraid to use it! Dutch babies are these puffy oven-baked pancakes usually served with just some sugar and a spritz of lemon juice for dessert, but in order to make it a full meal, I added blue cheese, walnuts, chopped dried apricots, and caramelized red onion to a buttery cast iron pan, then poured on the batter and baked it.

And I was like, "(Dutch) baby, baby, baby, ohhhh...."

Way too interested in eating this to bother taking pretty pictures.
It tasted much better than it looked.
In addition, I decided to make crepes (a very similar batter) and flambé them. But I didn't have orange juice or any of the other things that one might use to make an actual sauce and, you know, do it right. Instead, I just heated some coffee-orange vodka in a pan, lit it on fire, and poured it over. My friend Jen filmed the sort of lackluster results. But who can say no to coffee-orange vodka-flavored crepes?

Dutch baby, plus!
1 cup flour
4 eggs
1 cup milk, plus a little more if the batter looks too thick
1/2 tsp salt
1/2 red onion, caramelized
1/2 cup dried apricots, chopped
1/3 cup walnuts, chopped
Blue cheese to taste
Black pepper to taste
3 tbsp butter

Preheat the oven to 425 degrees F. Beat the flour, eggs, milk, and salt together at high speed for about one minute, or whisk vigorously for three minutes. Meanwhile, melt the butter over medium heat in a cast iron skillet (or other heavy, oven-safe pan). Sprinkle the walnuts, onion, and apricots evenly along the bottom of the pan, then pour on the batter. Top with cheese and black pepper. Bake for 20 to 25 minutes or until puffed and golden brown. Eat immediately.

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