This recipe is something I’ve wanted to make for a while. It’s an attempt to recreate one of my favorite dishes – maybe ever – from a tiny restaurant called Edgar.
You won’t stumble on Edgar by accident. It’s a small house in an out-0f-the-way Gatineau neighbourhood. Do yourself a favour though: go immediately. Drop what you’re doing – it’s not nearly as important.
I’ll do a full review of it sometime, so I’ll leave the tales of decadence and creativity for later (here’s a preview: butterscotch, chocolate, and banana rolls). The head chef at Edgar is Marysol Foucault, who is one of the best foodies on Instagram. I want to be her friend so much.
Anyway, back to the dish. A dutch baby is a pancake soufflé: light, fluffy, and eggy. It’s a blank canvass for all manners of toppings! Traditionally it’s served simple: with powered sugar and lemon juice.
This is not a traditionally dutch baby.
It’s loaded with aged cheddar, pork belly, and homemade apple sauce, and then topped with maple syrup and blueberries. Rich is the name of the game. Set aside plenty of time to lie down and relax after eating one of these.
The dutch baby will be tall when it comes out of the oven, and fall as it starts to cool off, so don’t be alarmed! Eat it as soon as you can – this is not a dish that wants to sit and wait before serving.
The key is having all the toppings prepped and ready to go. Make sure the apple sauce is hot, so it melts the cheese and warms the pork belly.
This obviously isn’t an everyday dish – it’s something for a long weekend. It’s a special brunch for two (or three, or four)! You won’t regret trying this it out for some cozy Sunday morning.
Maple, Apple & Cheddar Dutch Baby
Recipe from All Recipes
Ingredients
- 2 eggs
- 1/2 cup milk
- 1/2 cup sifted AP flour
- 1 pinch ground nutmeg (I didn’t actually do this, but highly recommend it)
- 1 pinch salt
- Homemade apple sauce
- 3 apples, cored and cubed
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 3/4 crumbled old cheddar
- 1/2-3/4 cup maple syrup
- 2 inch piece of pork belly
- 1/2 cup wild blueberries OR fresh raspberries
Directions
Dutch Baby
- Place a 10 inch cast iron skillet inside oven and preheat oven to 475ºF.
- In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
- Remove skillet from oven and reduce oven heat to 425ºF. If using pork belly, cook it down (take your time) in the skillet and render most of the fat. Remove the pork from the pan, but keep the fat. Make sure the inside of skillet is completely coated.
- Pour all the batter in the hot skillet and return skillet to oven.
- Bake until puffed and lightly browned, about 12 minutes. Remove promptly and add cheddar, applesauce, maple syrup, pork belly, and blueberries. Serve right away.
Apple Sauce
- Place apples, brown sugar, and cinnamon in a small saucepan on medium heat.
- Cook all ingredients down, stirring regularly, until apples are soft and it has the consistently of a chunky sauce (about 20 minutes).
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