French Honeycrisp Apple Dutch Baby

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 4 tbsp unsalted butter
• 2 medium Honeycrisp apples, thinly sliced
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 tbsp powdered sugar
• 1/4 cup maple syrup
• 4 lemon wedges

Instructions

1. 1Preheat the oven to 425°F. Place a 10- or 12-inch cast-iron skillet inside to heat while you prepare the batter.
2. 2In a blender or mixing bowl, combine the eggs, whole milk, flour, granulated sugar, vanilla, and salt. Blend or whisk until completely smooth and slightly frothy, about 30 seconds. Let the batter rest 5 minutes.
3. 3Carefully remove the hot skillet from the oven. Add butter and swirl until melted and foaming.
4. 4Arrange the thinly sliced Honeycrisp apples in a single layer in the buttery skillet. Sprinkle with brown sugar and cinnamon. Return to the oven for 3 minutes so the apples begin to soften.
5. 5Remove the skillet again. Quickly pour the rested batter evenly over the apples. Immediately return the skillet to the oven.
6. 6Bake until the Dutch baby is dramatically puffed, golden brown at the edges, and set in the center, 18 to 22 minutes. Do not open the oven during the first 15 minutes.
7. 7While it bakes, melt the remaining butter. When the pancake comes out, brush the top lightly with melted butter and dust generously with powdered sugar.
8. 8Slice into four wedges at the table. Serve at once with maple syrup and a squeeze of lemon so the apple flavor stays bright.