Caramelized Apple Dutch Baby with Maple Cream

A Dutch baby is a German-inspired oven pancake that puffs dramatically in a blistering-hot cast-iron skillet. This brunch version crowns the eggy batter with cinnamon-caramelized apples and a drizzle of maple cream.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 375 cal
• 9g protein
• 42g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 tbsp, divided unsalted butter
• 2 medium firm apples (Honeycrisp or Granny Smith), thinly sliced
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/2 cup heavy cream
• 2 tbsp maple syrup
• for dusting powdered sugar

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F. The hot pan is essential for the dramatic puff.
2. 2In a blender, combine the eggs, milk, flour, granulated sugar, vanilla, and salt. Blend on high for 20 to 30 seconds until completely smooth and slightly frothy. Let the batter rest at room temperature while you prep the apples.
3. 3In a separate small skillet over medium heat, melt butter. Add the apple slices, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples soften and the sugar turns glossy and caramelized, 5 to 7 minutes. Remove from heat.
4. 4Carefully remove the hot cast-iron skillet from the oven using oven mitts. Add the remaining butter and swirl until fully melted and foaming, coating the bottom and sides.
5. 5Immediately pour the rested batter into the hot buttery skillet. Quickly spoon the caramelized apples evenly over the center of the batter (they will sink slightly).
6. 6Return the skillet to the oven and bake for 18 to 22 minutes without opening the door, until the Dutch baby is deeply golden, dramatically puffed the edges, and set in the center.
7. 7While it bakes, whip the heavy cream with the maple syrup using a hand mixer or whisk until soft peaks form, about 1 to 2 minutes. Keep chilled.
8. 8Remove the Dutch baby from the oven; it will deflate slightly within a minute—this is normal. Dust generously with powdered sugar, cut into four wedges, and serve at once with a dollop of maple cream on each portion.