Apple Dutch Baby
Dutch

Apple Dutch Baby

Apple Dutch Baby will be your new favorite family recipe. The recipe is fun to make and even more, a joy to serve. Children love watching it puff up through the oven window!

By Chef Laura Bonicelli

applepancake

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Servings

6 servings

Ingredients

  • 6 large eggs
  • 1 cupwhole milk
  • 2 tablespoonsmelted butter
  • 1 teaspoonvanilla
  • 1/2 cupall-purpose flour
  • 1/2 teaspoonbaking powder
  • 1 tablespoonsugar
  • 1/4 teaspoonKosher salt
  • 1/8 teaspoonfreshly grated nutmeg
  • cooking spray
  • 1/4 cupsugar
  • 1/2 teaspooncinnamon
  • 1/2 teaspoonfreshly grated nutmeg
  • 1 Granny Smith apple -- thinly sliced
  • 1/4 cupsugar
  • powdered sugar

Nutrition Facts

Per Serving (serves 6 servings)

Calories200
Total Fat6g
Cholesterol168mg
Sodium213mg
Total Carbohydrates29g
Dietary Fiber1g
Sugars21g
Protein8g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Preheat the oven to 425º F.

  2. 2

    Place the eggs, milk, butter, and vanilla in a blender--blend for . Add in the flour, baking powder, sugar, salt, and nutmeg. Blend for , scraping down the sides if necessary. Set the batter aside for .

  3. 3

    Coat the bottom and sides of an oven-proof 10-inch skillet with cooking spray. In a small bowl, mix the sugar, cinnamon, and nutmeg. Sprinkle the mixture evenly over the bottom and sides of the skillet.

  4. 4

    Arrange the apples, overlapping, in a circular spoke-like fashion. Put the remaining apple slices in the center of the pan to fill the hole. Sprinkle the apples with 1/4 cup of sugar. Cook over medium heat for , or until the mixture bubbles and caramelizes. Slowly pour the batter over the apple mixture, trying not to disturb the apples.

  5. 5

    Bake the pancake at 425∫F for . Reduce the oven temperature to 375∫F. (Leave the pancake in the oven.) Bake for an additional until the center is puffed and set.

  6. 6

    Carefully loosen the pancake with a spatula and gently slide the pancake onto a serving platter. (I usually serve the pancake right out of the skillet.) Using a fine strainer, sift powdered sugar over the top and cut the pancake into 6 pieces. Serve immediately.

Chef's Notes

Copyright: Chef Laura Bonicelli