Dutch Apple Baby & Truffled Skillet Soufflé: Cast Iron Breakfasts

That long title is a complicated way of saying: one basic recipe, two different results. My Mom makes Dutch Apple Baby for fancy brunches. It's a crowd pleaser. Especially when you enter carrying a poofy egg soufflé that smells like hot apple pie. 

I revived our family recipe for a brunch at Echo Valley Farm but offered a choice of sweet or savory – or both! It cooks perfectly in cast iron skillets. (In fact I wouldn't do it any other way.)

And it looks great on the table – rustic charm. Bandana and Coveralls not included...

 

Next to opening a box of cereal and putting it on the table, this is a very easy breakfast. And unlike tradional soufflés there really is no messing it up: It will puff, it will fall, it will be delicious.

While heating two cast iron skillets in the oven with a generous amount of butter, I make the egg base in a blender (eggs, cream, milk, flour, salt). In one hot skillet I add apple slices, sugar, cinnamon, and vanilla extract creating a pan caramel. Then I pour in half the egg base once the apples are soft and the sugar is ooey-gooey...

To the other hot skillet I use the rest of the egg mixture adding a little truffle oil, chopped truffle shavings, and fresh thyme. Half way through the cooking I add pieces of homemade goat cheese. Just about any omelet concoction could be added to the savory soufflé: ham & cheese, wild mushrooms & spinach, etc.

The main trick to this pan soufflé is to make sure the iron skillet is well heated and that your guests are seated when you are ready to serve it. Just like any soufflé it will deflate some after a few minutes. The filling has a texture somewhere between custard and quiche.

Serve up with a big green salad and some bacon and sausages.

Dutch Apple Baby & Truffle Skillet Soufflé 

This recipe makes enough egg base for two 9"-cast iron skillet soufflé's

Heat 2 cast iron skillts in an oven at 400˚F. When hot add 1/3 cup butter to each and return to oven. Meanwhile prep for the Dutch Apple Baby:

Slice 2 apples and mix with:

5 tablespoons of granualted sugar

1 teaspoon of cinnamon

1 teaspoon of vanilla extract

Pinch of nutmeg.

In a blender mix he egg base until smooth and frothy, reblend right before pouring into the skillets:

1 cup flour

12 large eggs

3 cups milk

1 cup cream

3/4 teaspoon sea salt

When the butter in the skillets is melted and frothy add the apple sugar mixture to one and put back into the oven for a few minutes until the sugar has formed a pan caramel and the apples are soft. To the other add half egg base mixture with:

1/2 teaspoon of white truffle oil

1 teaspoon of chopped black truffle shavings

3 sprigs of fresh thyme, chopped

Pour the remaining egg mixture over the Dutch Apple Baby and cook both soufflés at 400˚F for 20 minutes until the centers are just set. If desired add cheese (goat cheese or gruyère to the truffled soufflé half way through cooking. Serve immediately before they fall!

 

Comments

[wattacetti]

Chef, that skillet soufflé is wider than you are but looks like a great breakfast alternative especially with double-smoked artisanal bacon. I do notice your left hand is hidden from view.

[Lina]

nice , i really love it i will cook it today thanks

[drago]

Wow, that apple baby looks really effin' good.

I might have to make a breakfast for dinner ASAP

[Grandma Kat @ Easy Recipes Land]

This is going to be fun to make for me and my husband later this week.

Thanks for posting this recipe!

Grandma Kat
XOXOXOXOXO

[mdm]

I have made puffed pancakes like these for years....HOWEVER yours does sound a bit over the top delis..I will most certainly try this..

[Cheap Abercrombie Fitch]

In my opinion pumpkin should be cooked with all year long. This dish looks wonder