
Apple Herb Dutch Baby
A Dutch baby takes its name from a playful twist on Deutsch, nodding to the German-American puffed pancake tradition. This skillet version folds in thinly sliced crisp apples with thyme, rosemary, and lemon zest for a fragrant brunch centerpiece.
Estimate for one serving
- 312 cal
- 9g protein
- 38g carbs
- 14g fat
- 3g fiber
Every recipe here is free to read.
ThemedBreakfastAmericanBrunchShareable Skillet
Ingredients
- 4 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 3 tbsp unsalted butter
- 2 medium crisp apples (Honeycrisp or Gala), thinly sliced
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp lemon zest
- 2 tbsp powdered sugar, for dusting
- 1/4 cup maple syrup, for serving
Instructions
- 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F so the pan gets screaming hot.
- 2In a blender, combine the eggs, milk, flour, granulated sugar, vanilla, and salt; blend until the batter is completely smooth and slightly frothy, about 30 seconds.
- 3Let the batter rest a few minutes while you prep the fruit so the flour hydrates fully.
- 4Toss the apple slices with the thyme, rosemary, and lemon zest so every piece is lightly coated with herbs.
- 5Carefully remove the hot skillet, add the butter, and swirl until it melts and foams across the bottom and sides.
- 6Arrange the herbed apple slices in a single overlapping layer in the foaming butter; they should sizzle immediately.
- 7Pour the rested batter evenly over the apples without stirring, then return the skillet to the oven right away.
- 8Bake until the Dutch baby is dramatically puffed, deep golden at the edges, and set in the center, 18 to 22 minutes.
- 9Remove from the oven; the puff will settle slightly, which is normal. Dust generously with powdered sugar.
- 10Slice into wedges at the table and serve immediately with maple syrup on the side for a shareable weekend brunch centerpiece.



