Dutch Baby with Sautéed Apples and Lemon Sugar
I love Sunday brunch, and a Dutch Baby is the perfect dish to serve to guests, right out of the cast iron skillet. It’s quite easy to prepare, and best of all, it puffs as it cooks. The effect is both charming and impressive.
- 1/3 Cup sugar
- 2 Teaspoons grated lemon zest
- 3 Large eggs at room temperature
- 2/3 Cup whole milk at room temperature
- 2/3 Cup all-purpose flour
- 1/4 Teaspoon vanilla extract
- 4 Baking apples, peeled, and sliced into wedges
- 1/2 Teaspoon cinnamon
- 1/8 Teaspoon grated nutmeg
- 1/8 teaspoon sea salt
- 1/4 stick unsalted butter
- Equipment: Oven-safe 12" skillet
- Preheat oven to 450°F.
- Stir together sugar and zest in a small bowl.
- Whisk eggs until pale and frothy, then add milk, flour and vanilla, and a little less than half the sugar, whisking until smooth. The batter will be quite thin, about the same consistency as Crêpe batter.
- Add butter to a 12" skillet and melt, swirling to coat. Toss in apples and sautée over medium-high heat for 3-4 minutes. Add in the remaining sugar, cinnamon and nutmeg. Sautée the apples until they start to caramelize, taking care not to overcook them.
- Pour batter over the apples and immediately place the skillet in the oven. Bake until puffed and golden-brown, 18 to 25 minutes.
- Sprinkle with lemon sugar and serve immediately.