Apple Dutch baby

This puffed pancake is delicious dusted with icing sugar, cut into wedges and served warm, drizzled with maple syrup.

Credit: Barefoot Contessa: Back to Basics

• serves

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 large granny smith apple 
• 55 g unsalted butter, divided  
• 1½ tbsp granulated sugar, divided  
• ¼ tsp ground cinnamon  
• ½ cup full cream (whole) milk  
• 2 extra-large eggs, at room temperature  
• ½ tsp pure vanilla extract  
• ½ cup plain (all-purpose) flour  
• ¼ tsp kosher salt  
• Icing (confectioners’) sugar, for serving 
• Pure maple syrup, for serving  

Instructions

1. Preheat the oven to 220°C (425°F).
2. Peel, core, and slice the apple 3 mm (⅛ inch) thick. Melt ¾ of the butter in a 23 cm (9 inch) ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 3 tsp of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
3. Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining 3 teaspoons of granulated sugar and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
4. Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners’ sugar, cut in wedges, and serve hot with maple syrup.

 

Recipe from Modern Comfort Food: A Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter). Provided courtesy of Ina Garten. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.