Dutch baby with Sautéed Apples Recipe
From the cookbook Herbavoracious by Chef Michael Natkin
One of my most memorable and favorite videos I did with Michael for his cookbook, Herbavoracious was this Dutch Baby. His enthusiasm is infectious when he starts cooking and he passionately talked about his cast-iron pan for making this recipe - It is quite fun, glorious production of what he called a great brunch presentation and it is quite simple to make.
Ingredients:
5 large eggs
1 -1/4 cups whole milk
1 -1/4 cups AP flour
sea salt
8 tablespoons (one stick) unsalted butter
2 firm apples, peeled, cored and cut into 16 slices each
2 tablespoon of muscovado sugar
1/4 teaspoon ground cinnamon
Confectioners sugar
One Lemon cut into wedges
Directions:
Preheat the oven to 425°F
1. Combine the eggs, milk, flour, and a pinch of salt in a blender
2. Blend at high speed for 1 minute
3. Put 6 tablespoons of butter into a well seasoned 12 inch cast-iron skillet or other large, oven safe pan
4. Put the skillet in the oven to preheat - this is very important
5. When the butter is melted and sizzling - use oven mitts and carefully pull the skillet out and swirl butter around or use a brush to be sure the whole skillet is coated.
6. Pour in the batter and return the pan to the oven
7. Cook until puffed and Golden Brown, about 18 minutes
8. Meanwhile, melt the remaining 2 tablespoons of butter in a sautéed pan over medium high heat
9. Add the apples and sauté until they start to soften, about 5 minutes
10. Add the Muscovado sugar, cinnamon, and a pinch of salt, and sauté until fully, tender and glazed, about 2 minutes more
11. When the Dutch baby is done, carefully remove the skillet from the oven
12. Pad off any excess butter on top with a paper towel.
13. Top with the apples and a generous sprinkle of confectioners sugar
14. Since the skillet is really hot, you might want to plate this in the kitchen rather than bring it to the table
Offer lemon wedges on the side they add a nice counterpoint to the sweetness
