Dutch Baby with Sautéed Apples Recipe


5 large eggs
1 1/4 cups whole milk
1 1/4 cups all-purpose flour
sea salt
8 tablespoons unsalted butter (1 stick)
2 firm apples peeled, cored, and cut into 16 slices each (if you flick the apple with your finger listen for the "crispy" sound)
2 tablespoons brown sugar - dark muscovado works nicely
1/4 teaspoon ground cinnamon
Confectioners sugar - powdered sugar - for dusting
1 lemon, cut into wedges


Dutch Baby with Sautéed Apples

My first experience making a Dutch Baby was in my own kitchen with Michael, who was creating videos to pair with his cookbook, Herbivoracious (a cookbook worth having). He made quite a few video recipes. This one is intimidating in one sense, and yet it is actually crazy easy.

And a wonderful fanfare it makes when you bring the cast iron skillet to the table!


#1: Pre-heat oven on to 425ºF

#2: Combine the eggs, milk, flour, and a pinch of salt in a blender. Blend at high speed for 1 minute.

#3: Put 6 tablespoons of the butter into a 12-inch cast-iron skillet or similar into the oven. (remember it will be burn you hot when you pull it out - use oven mitts)

#4: When the butter is melted and sizzling, carefully pull the skillet out and move the butter around to cover the entire skillet.

#5: Pour in the batter and put the pan back in the hot oven.

#6: Cook until the mixture puffs up and is golden brown, about 18 minutes.

#7: While you are waiting, melt the remaining 2 tablespoons butter in a sauté pan over medium-high heat.

#8: Add the apples and sauté until they start to soften, about 5 minutes.

#9: Add the brown sugar, cinnamon, and a pinch of slat, and sauté until full tender and glazed, about 2 minutes more.

#10: When the Dutch Baby is done, carefully remove the skillet from the oven. Pat off any excess butter off the top with a paper towel.

#11: Top with the apples and a generous sprinkle of powdered sugar.

#12: Plate with a wedge of lemon - plating out of reach of your guests may be wise as the skillet is crazy hot.

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