Egmont Dulce De Leche – Dulce de Leche apple Dutch Baby

Egmont Dulce De Leche – Dulce de Leche apple Dutch Baby

When it comes to a weekend treat, this Dutch baby is the PERFECT breakfast, brunch or can be made as a treat dessert if entertaining.


Prep time: 25 mins

Cooking time: 20-23 mins

Serves 4



3 x large eggs at room temp

¾ cup full fat milk

¾ cup all-purpose flour

1 x tablespoon butter

1 x teaspoon vanilla essence

Pinch salt


For the topping:

½ x cup of Egmont Dulce De Leche for apples

3 x apples, sliced and cored

1 teaspoon cinnamon

1 x tablespoon water

1 x tablespoon Dulce de leche to drizzle

½ cup sliced almonds

Icing sugar




  • Start by placing your cast iron pan in the oven and heat to 200c.
  • In a large bowl, blend the eggs, flour, vanilla, salt and milk until fully combined and smooth.
  • Let the batter rest for about 10 minutes until the oven has reached temperature and the cast iron pan is hot.
  • Be careful removing the pan as it will be very hot.
  • Add the butter to the hot pan and swirl to coat the pan and the sides. Pour any excess butter in a small side dish.
  • Pour the batter mix into the pan and place in the oven for 20-23 minutes until golden brown and puffed.
  • Do not open the oven while the baby is cooking 😊
  • While the Dutch baby is cooking, slice your apples and place into a pot on the stove with the cinnamon, the melted remaining butter and 1 x tablespoon of water. Sauté for about 10 minutes until the apples have softened.
  • From there add the dulce de Leche and mix well until all apples are coated well.
  • Remove the Dutch baby from the oven and spoon the dulce de leche apple mix into the centre of the pancake.
  • Drizzle with remaining dulce de leche and sprinkle with icing sugar and sliced almonds.
  • Serve as is for breakfast or brunch or with ice cream for dessert.
  • Leftovers can be put in the fridge for 2-3 days and reheat in the microwave.




Leave a comment

Please note, comments must be approved before they are published