Biscoff Dutch Baby with Apples and Cider Syrup

My most recent trip to Green City Market resulted in cider, Honey Crisp apples and the freshest eggs I’ve ever seen. The eggs were all different sizes and colors. One of them even had a little fuzz on it, which I think was a feather. If I were smart I would have used these fresh eggs for something like an omelet or simple eggs sunny side up, but Dutch Baby’s are the route we took. And I don’t regret it.

What’s funny is that 6 months ago I had never even heard of a Dutch Baby. And now we’ve posted about them twice. To me, Dutch Baby’s are a fancier and more delicate version of pancakes. They’re a bit more egg-y, but in a good way.

We knew we wanted to make our second Dutch Baby with caramelized apples and a homemade syrup but we were wondering how we could spice up the Dutch Baby batter we made the first time. We decided to add Biscoff Spread because…well…why not? Biscoff enhances EVERYTHING. Plus, Biscoff and apples sounded like a winning combination, and it was.

Here's what you'll need

First get the buttered skillet in the oven to heat. Then, using a stand mixer, beat together eggs

Add the milk

Then add the flour gradually

Once it's combined, mix in the Biscoff Spread too

Add batter to the hot cast iron pan

Meanwhile, peel and slice the apples

In another pan, caramelize the apples with brown sugar and butter

While the baby bakes and the apples caramelize, make a quick syrup. Whisk together cider, brown sugar and butter

The dutch baby will puff up like this! Looks ready…

A fancy Breakfast!