MINI GERMAN PANCAKES WITH APPLE-CALVADOS CARAMEL SAUCE

Mini German Pancakes with Apple-Calvados Caramel Sauce image

Provided by Bobby Flay

Time 45m

Yield 18 to 24 pancakes (depending on size of the tin)

Number Of Ingredients 18

1 cup milk
1 heaping tablespoon granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
6 eggs
1 cup all-purpose flour
4 tablespoons butter, melted and cooled
1/2 teaspoon salt
Nonstick cooking spray
Apple-Calvados Caramel Sauce, recipe follows
1/4 cup powdered sugar mixed with 1 heaping teaspoon ground cinnamon
4 tablespoons unsalted butter
1 Gala apple, peeled, cored and diced
1 Granny Smith apple, peeled, cored and diced
1 cup packed light brown muscovado sugar
1/4 cup calvados
1/4 cup heavy cream
3 fresh mint leaves, torn, for garnish

Steps:

Preheat the oven to 400 degrees F. Combine the milk, sugar, vanilla, zest and eggs in a blender and blend until smooth. Add the flour, butter and salt and blend until completely smooth, about 1 minute. Spray muffin tins well with nonstick cooking spray and pour 1/4 cup batter into each tin, filling about three-quarters full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit on a baking rack for a few minutes. Remove the individual pancakes to a platter. The pancakes will sink slightly in the center. Fill with some of the Apple-Calvados Caramel Sauce and dust with cinnamon powdered sugar.
Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring until soft, about 8 minutes. Whisk in the sugar and cook until the sugar melts and thickens slightly. Remove the skillet from the heat, add the calvados, then return to the stove and cook until reduced. Add the heavy cream and cook until warmed through. Finish with the mint.