I am terrible at keeping New Years resolutions. This year they lasted until this morning where my resolution of eating more vegetables at every meal was shoved in a casket and buried 6 feet under faster than you can say dutch baby. Because that was the golden brown widow that broke my spine.
Now this breakfast might scream October more than January, but looking out the window the weather does have a more autumnal feeling than winter. Bleak, grey, cold and foggy rather than billowing snowflakes and crisp cool air.
And mostly these were things I had on hand. A few leftover cooked and peeled chestnuts, a couple of apples, a lonely sprig of rosemary and some maple syrup. And a craving for pancakes.
There is something wonderful about a pancake batter that is made in a blender, and you just pour into a pan with melted butter and throw in the oven. Especially if it looks as pretty as this. The texture is a wonderful mixture of pancake and souffle and you can season it pretty much to your hearts desire.
I love all of these flavours in various combinations so I thought it would be worth a try to see if they would all work together. And boy, did they ever.
Earthy and floral, nutty and fruity, salty and sweet - it hit all the sweet and savoury spots I want in a breakfast or brunch dish.
If you don't have orange blossom water on hand use a little orange zest, or change it up with cinnamon, cloves or vanilla.
Same goes for the fruit on top - if you don't have apples, try any one of the citrus fruits in season. Or go for blueberries, blackberries or blackcurrants. Either would work wonderfully with the other flavours in the dutch baby.
Orange blossom dutch baby with rosemary salted maple caramelised apples and chestnuts
Orange blossom dutch baby
Adapted from NY Times Cooking
65g all-purpose flour
1,5 Tbsp. sugar
1 tsp. orange blossom water
Pinch of salt
2-3 Tbsp. butter
Preheat oven to 220C/425F.
Combine eggs, milk, flour, sugar, salt and orange blossom water in a blender and blend until smooth.
Add butter to a 25cm skillet and place in the oven until the butter is just melted. Add the batter to the pan, return to the oven and bake for 18-20 minutes, until the pancake is golden brown and puffy. Lower oven temperature to 150C/300F and bake for a few minutes longer.
When the pancake batter is poured into the pan prepare the apple chestnut topping.
Rosemary salted maple caramelised apples and chestnuts
1-2 medium apples, peeled and sliced in 1,5cm/ 1/2 inch slices
Handful of roasted and peeled chestnuts (e.g. from a jar)
1 sprig rosemary
4 Tbsp. maple syrup
1 Tbsp. butter
Generous pinch of salt
Heat a skillet over medium heat and add butter, rosemary and maple syrup. When butter is melted, season to taste with salt before adding the apples and chestnuts. Caramelise for 5-10 minutes, until the apples are soft and tender, but not mushy and falling apart.
Season with salt or maybe a little extra maple syrup.
Remove the dutch baby from the oven, spoon the apple chestnut topping on top and serve with a sprinkling of icing sugar and maybe a dollop of creme fraiche.