Salted Caramel Dutch Baby

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Salted Caramel Dutch Baby

I am a sucker for salted caramel ANYTHING, so when I saw a recipe for a caramel Dutch baby in last month’s Food Network Magazine, I knew my Salted Caramel Dutch Baby version was the perfect way to celebrate five years of food blogging.

That’s right, I have been blogging for five years now. It’s hard to believe that most weeks I have come up with a recipe, an idea or an opinion that I have felt was worth sharing with my readers. Originally inspired by women in my family who nurtured me in their kitchens, my blog has turned a bit away from family recipes and memories. Blogging is still fun for me, so I have no plans to stop and hope to resume more of a focus on my family recipes, of which I have a large collection, mostly untested and going back three generations.

Although my actual blog birthday was September 23, San Diego was mired in a heat wave and there was no way I was turning on my oven. A week later, still stuck in humid, hot weather, we were packing for twelve days in New England – hence, the belated “celebration”.

LtC TIP: Add as much salt to the caramel sauce as you like. We watch our salt consumption pretty carefully, so I used a small amount to add that salted caramel flavor for the dessert.

5.0 from 2 reviews
Salted Caramel Dutch Baby
Author: 
Recipe type: baked dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2, generously
 
A classic Dutch baby recipe accented by salted caramel sauce.
Ingredients
  • 2 large eggs
  • ½ cup unbleached all-purpose flour
  • ½ cup milk
  • 3 tablespoons homemade or commercial caramel sauce, plus ¼-1/2 teaspoon kosher salt
  • 3 tablespoons melted butter, divided use
  • 1 teaspoon vanilla
  • ½ teaspoon kosher salt
  • 2 tablespoons butter
  • caramel sauce and large-flaked sea salt, such as Maldon's (optional garnishes)
Instructions
  1. Preheat a 10-inch ovenproof skillet in a 400 degree oven for 10 minutes.
  2. Using a blender, combine all the ingredients, except for the garnishes, and blend until smooth.
  3. Coat the hot skillet with 2 tablespoons of butter.Pour batter into skillet.
  4. Bake until puffed and browned, about 20 minutes.
  5. Garnish with a drizzle of caramel and a sprinkling of sea salt.

 

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12 Responses to Salted Caramel Dutch Baby

  1. susan @ the wimpy vegetarian October 23, 2015 at 8:31 am #

    Happy blogging birthday (belatedly)!!! You were the one who really motivated me to get my butt in gear to start mine. I just celebrated 4 years. Maybe I’ll make this fabulous dessert to celebrate mine too! I love salted caramel too, AND Dutch baby pancakes. I’d never even heard of them until Food52 all those years ago!!

    • Liz October 23, 2015 at 9:37 am #

      Thanks, Susan – we have been friends for so long, going back to food52 days about 6 years ago, I think!

  2. Suzanne October 23, 2015 at 1:29 pm #

    Liz congratulations, 5 years that is amazing. Good for you and I love how you celebrate. That Dutch Baby is wonderful!! I too am a sucker for salted caramel. YUM!! Here’s to another 5 years of blogging, recipes and great content.

    • Liz October 23, 2015 at 2:59 pm #

      I hope I have 5 more years in me, Suzanne – somehow, I keep finding things to blog about.

  3. Wendy Read October 23, 2015 at 1:48 pm #

    Congrats on your anniversary! I too am a lover of salted caramel, this looks delightful. Thank you so much for always being my cheerleader, you are wonderful and supportive, and looking forward to many more years of delightful recipes coming from your kitchen to mine. XO

    • Liz October 23, 2015 at 2:58 pm #

      We need a phone chat to catch up, Wendy – we had a great time with Jayne and Andy in NH.

  4. Jayne October 23, 2015 at 3:30 pm #

    Happy blog birthday!! How the time has flown! You have always been a great support to me and my blog, I do hope to get back to blogging soon!
    I have never had a Dutch baby before, yours looks lovely! I am with you in loving salted caramel!

    • Liz October 23, 2015 at 4:41 pm #

      Indeed it has! I hope you will have time to get back to blogging, perhaps in winter if you are less busy –

  5. angela@spinachtiger October 25, 2015 at 5:39 pm #

    I love dutch babies. Just made one with sausage. This with caramel would melt in my mouth. Congrats on your five years of blogging.

    • Liz October 28, 2015 at 8:05 am #

      Sausage would really turn this into a great brunch dish – good idea!

  6. Sippitysup October 28, 2015 at 3:58 pm #

    Salted Caramel ANYTHING. That would be a great blog name! GREG

    • Liz October 28, 2015 at 5:16 pm #

      I agree, my friend –

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