These are better than dried fruit because they're actually thin and crispy like chips. They're delicious, healthy, and easy. My kids ate them all up in about one minute. I only wish I could fit more on the pan at one time. If you let them overlap on the pan, they will take longer to crisp up. I think it's very important to cut the slices thin enough. If they're too thick they either won't be crispy, or they'll be really hard. I used my mandoline slicer.
I loved the way the apples were cut in the photo above; they make use of the core and they look pretty too.
This dish is amazing. It's elegant and indulgent, but not too hard to make. The recipe comes from Cooking Light, but it does have butter in the sauce, which I think pushes it over the top. It's absolutely delicious. Aaron loves it! This would be a great dish for company too. Everyone will be wowed.
I've used different things for the filling, just whatever I have on hand. Chunks of leftover ham or sliced ham lunch meat, with any sliced white cheese or broken cheese sticks.
A creamy side like mashed potatoes would go well with it, but any other grain side would work. There is a chicken sauce to pour over the grain.
I found this recipe 1-2 years ago, and it is now my favorite breakfast! I'm told it is similar to a German pancake, although I've never had one. The vanilla in this really makes it extra special. Don't try to make it healthy by using whole wheat flour or adding flax seed. It just doesn't work well in this recipe.
It is delicious served with powdered sugar, fruit syrup, or really whatever you like! Topping possibilities are endless.
This photo was taken of it just out of the oven. It does deflate, unfortunately. There is no way around this.
Ingredients
3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon plus 1 teaspoon sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
confectioners' sugar
Directions
Preheat the oven to 400 degrees F.
Place the butter in a large saute pan and place in the oven to melt. (Note: You can cover the handle of the pan in foil if it's not an oven pan.)
Meanwhile, in a blender, combine the eggs, flour, warm milk, 1 tablespoon sugar,
vanilla extract, and pinch of salt, and blend on medium-high speed
until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk
until the mixture is light yellow and no longer stringy, about 1
minute. Add the flour, sugar, vanilla, and salt, and whisk
vigorously to remove the lumps, about 30 seconds.
Carefully, remove the hot pan from the oven. The butter should be
melted. Swirl the butter around the pan to coat completely, and then
pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack
for a few minutes to allow the steam to escape without condensing along
the bottom and rendering the pancake soggy. Slice the pancake into
wedges on a serving platter or cutting board and sprinkle with the
confectioners' sugar. (Recipe from Melissa d'Arabian, Food Network)
I read in Cooking Light that in drop cookies (like chocolate chip), you can substitute half of the butter for canola oil to reduce the saturated fat. I never thought this would work because it would change the consistency. But after reading this, I tried it with this oatmeal cookie recipe. It worked great! I tried it with an oatmeal recipe first thinking that the oats would help the cookie keep it's shape. I have not tried it with any other recipes. But I felt a lot better about feeding my kids a cookie containing oats and a healthy oil.
