Apple Mushroom Dutch Baby

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 3 Tbsp unsalted butter
• 8 oz fresh cremini mushrooms, sliced
• 1 large firm apple (Honeycrisp or Granny Smith), thinly sliced
• 1 tsp fresh thyme leaves
• 1 Tbsp olive oil
• 1/4 tsp black pepper
• 2 Tbsp maple syrup, for serving
• 1 Tbsp fresh chives, snipped
• 1 tsp lemon juice

Instructions

1. 1Place a 10-inch cast-iron skillet in the oven and preheat to 425°F so the pan is screaming hot when the batter goes in. This heat is what creates the dramatic puff.
2. 2While the oven heats, whisk the eggs in a blender or bowl until foamy. Add the milk, flour, sugar, salt, and vanilla and blend or whisk until completely smooth with no flour lumps. Let the batter rest 5 minutes.
3. 3Heat the olive oil in a separate skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until deeply browned and any released liquid has evaporated, 6 to 8 minutes. Season with salt, pepper, and half the thyme.
4. 4Toss the apple slices with the lemon juice so they stay bright. Keep them ready to layer into the hot pan with the mushrooms.
5. 5Carefully remove the hot cast-iron from the oven using thick mitts. Add the butter and swirl until melted and foaming across the entire surface, including up the sides.
6. 6Quickly arrange most of the sautéed mushrooms and apple slices in the buttery pan, then pour the batter evenly over the top. Scatter a few remaining mushroom and apple pieces on the surface with the rest of the thyme.
7. 7Return the skillet to the oven immediately and bake without opening the door until the Dutch baby is dramatically puffed, deep golden at the edges, and set in the center, 18 to 22 minutes.
8. 8Remove from the oven; the puff will settle slightly, which is expected. Drizzle lightly with maple syrup, finish with snipped chives, and cut into four shareable wedges. Serve at once while the edges are still crisp.