Dutch Baby With Sauteed Apples (Giant Oven-Baked Pancakes) - Recipe

I happened to see Allen of Eating Out Loud's post on Dutch Babies the other day, and I was reminded that my wife, Sarina, had fond childhood memories of them. I'd never had one before, but the recipe looked easy enough that I could pull it off while watching the kids so we could surprise her for Mother's Day. I'm glad I did, it was delicious.

If you have had clafoutis before, Dutch Babies bear a lot of similarity. The batter has a bit less flour and more milk so it is a little more like a custardy than eggy. I think I might even like it a little better because there is less risk of getting an overcooked egg flavor.

I think this could easily be my new go-to brunch recipe. It has all of the right attributes: you can make the batter and the apples ahead, it finishes in the oven so you can hang out with your guests, and it is a little festive.

The preferred way to cook a Dutch Baby is in a cast iron skillet with a lot of butter in the bottom so that you get a little bit of a popover-type crust. It automatically puffs up and then sinks in the center, and you can then fill it with powdered sugar and fruit of your choice.

I like the savory direction that Allen went with it as well. The batter isn't sweetened, so I can see a lot of room to experiment in that direction. I'd like to try one with cubes of Swiss cheese and smoked paprika. And conversely it could be dressed up into a full scale dessert with the addition of ice cream.

I consulted several recipes and came up with this version, which I think you will like. It is is the perfect amount for a big 12" cast iron skillet, and will serve 3 people if they are hungry and there are no other dishes, or about 5 if it is only part of a larger meal.

p.s. check out this cool illustration that Lisa Orgler did of my Grapefruit Crudo recipe!

Giant Dutch Baby with Sauteed Apples
Vegetarian; not vegan or gluten-free
Serves 3 to 5 (see above)

• 6 + 2 tablespoons unsalted butter
• 5 eggs
• 1 1/4 cups whole milk
• 1 1/4 cups all-purpose flour
• pinch salt
• 2 apples, peeled, cored, and sliced into 16 pieces each
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• powdered sugar
• 1 lemon, cut into wedges

1. Preheat your oven to 425 degrees.
2. Combine the eggs, milk, flour and salt in a blender at high speed for 1 minute.
3. Put the 6 tablespoons of butter into a well-seasoned 12" cast-iron skillet or other large, oven-safe container. Put the skillet in the oven.
4. When the butter is sizzling, carefully pull the skillet out and swirl it or use a brush to be sure the whole thing is coated. Pour in the batter and return it to the oven. Cook about 18 minutes until puffed and golden brown.
5. Meanwhile, in a saute pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the apples and saute for 5 minutes.  Add the brown sugar, cinnamon, and a pinch of salt, and saute until tender and glazed.
6. When the Dutch Baby is done,  carefully remove it from the oven. Pad off any excess butter on top with a paper towel. Top with the apples and a generous sprinkle of powdered sugar. Since you have it in a really hot skillet, you might want to serve it directly on to plates rather than bring that to the table. Offer lemon wedges on the side, they add a nice counterpoint to the sweetness.