Dutch Baby: Apple

Nice change from traditional pancakes. Delicious!!

Ingredients

  • 2 Tbls. unsalted butter (for cast-iron skillet)
  • 4 large eggs
  • 1 c. milk
  • 1 c. unbleached all-purpose white flour
  • 1 t. vanilla extract
  • 3 Tbls. white sugar
  • ¼ t. kosher salt
  • 1 Tbs. unsalted butter
  • 2 gala or pink lady apples, peeled and sliced or diced
  • pinch of salt
  • ½ t. vanilla extract
  • ¼ t. cinnamon

Topping

  • powdered sugar
  • breakfast or maple syrup

Instructions

In a blender, mix eggs, milk, 1 teaspoon vanilla, sugar and ¼ teaspoon salt until combined; add flour last. Scrape down sides, if necessary.

On stove top, warm a medium 10-inch cast-iron skillet on medium heat.

Into skillet, add 2 tablespoons butter, swirling pan to melt. Then pour in batter.

Transfer skillet to a preheated oven set at 425 degrees and bake until puffed and golden, about 16 to 20 minutes.

Meanwhile, in a small skillet over medium heat, melt 1 tablespoon butter. Stir in apple, cinnamon and pinch of salt. Cook, stirring occasionally, 5 minutes. Stir in ½ teaspoon vanilla and cook until lightly caramelized (2-3 minutes more). Remove from heat and cover.

When Dutch baby is done, top with warm cinnamon apples. Dust with a little powdered sugar and serve.

We like to add a little syrup drizzled over each slice.

NOTE: Serve 4