Wednesday, October 20, 2010

Dutch Baby with a Kick

My whole thought structure on apples changed this morning; as did my thought structure on desserts. It just so happens that if you add something sweet (apples) with something spicy (jalapeños) you can create something delicious! I should have known this was coming. One of my favorite candies is a Mexican tamarind candy that is both sweet and spicy. Now I know how to make a sweet and spicy pancake! The universe is completing itself! And now I will take you on a photographic tour of my baking this morning.

First, introduce 2 green apples to 1 jalapeño. Let them get to talking about the traffic on their drive to work this morning, how green is the new black, and while they're yapping, melt 4 Tbs. butter in an ovenproof skillet and preheat the oven to 425 degrees.
Next, peel and slice the apples. You might be pretty on the outside girls, but it’s what’s inside that counts. Add the sliced apples to the melted butter, along with 1/4 cup granulated sugar, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon salt. Cook together for about 10 minutes, until the apples are soft.

Tell the jalapeño that he will be reconnected with his apple ladies soon, but not before he’s sliced in half, seeded and diced. Then in a separate bowl, blend together 4 eggs, 1 cup milk, 1 cup flour, and 1/2 teaspoon vanilla until a smooth batter is formed.

Now organize the apple, jalapeño, and batter party. Sprinkle jalapeños on top of apples and pour the batter over everything.
Bake uncovered in the oven for 15 minutes or until it's puffy and an inserted knife pulls out clean. Sprinkle with powdered sugar and serve. Results may vary, but surprise, shock, and satisfaction are likely.
(Recipe from

1 comment:

  1. LOVE the process photos of your yummy apple desert. I will ask the neighbors for fresh eggs to make this one, Jelly. Hugs, Nancy