So, a family member recommended we watch Brunch at Bobby’s with Bobby Flay on the Cooking Channel. We DVR’d some episodes and have been watching them.
Last night we watched Brunch for a crowd. Bobby made a strata, which we often make when we have breakfast for a crowd. It can be assembled the night before, it has bread and eggs and cheese and who doesn’t like those ingredients?
Anyway, when Bobby demonstrated the Mini-German pancakes with Apple-Calvados Caramel sauce, Stud Muffin had to try it.
The results: amazing! They reminded me a lot of aebelskivers, the Dutch treat, except these sank in the middle after a minute of cooling. Which made the perfect little pocket for the apple caramel sauce.
We didn’t have Calvados for the sauce so SM substituted Grand Marnier. I thought it was delicious. He was frustrated at first because his sauce wasn’t thickening like Bobby’s did in about two minutes, so I suggested he add a teaspoon of cornstarch and he did. I thought the consistency of the sauce was perfect. It likely would have simmered down and been fine without the cornstarch but it would have taken quite a bit longer and we were hungry. OH, and we didn’t have any heavy cream so he used milk, and that may have affected the consistency too, but like I said it was nothing a tiny bit of cornstarch couldn’t take care of. The recipe also suggested two kinds of apples, which we used because we had them, but I think all Granny Smith would be just as delicious.
Anyway, here’s the link to Bobby’s recipe.