Ingredients:

  • 4 Large Eggs, room temperature
  • 1 cup Whole Milk
  • 1 cup All-Purpose Flour
  • 1 tbsp Granulated Sugar
  • 1 tsp Vanilla Extract
  • Pinch Fine Sea Salt
  • 2 tbsp Unsalted Butter (for apples)
  • 2 medium Honeycrisp or Gala Apples, peeled, cored, and sliced thinly
  • 2 tbsp Packed Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1 tsp Lemon Juice (optional)
  • 4 tbsp Unsalted Butter (for baking), cold, cut into 4 pieces
  • Confectioner’s Sugar, for dusting

Instructions:

  1. Prepare the Batter: In a blender or food processor, combine the 4 eggs, milk, 1 tbsp sugar, vanilla, and salt. Blend until frothy and well combined.
  2. Add Flour: Add the flour and blend on high speed for exactly 30 seconds until completely smooth. The batter should be thin, like heavy cream.
  3. Rest: Transfer the batter to a container, cover, and chill in the refrigerator for a minimum of 30 minutes (up to 2 hours). This rest is crucial for maximum lift.
  4. Sauté Apples: While the batter is resting, melt 2 tbsp of butter in a small non-stick pan over medium heat. Add the sliced apples.
  5. Caramelise: Cook the apples for 3-5 minutes until they soften slightly. Stir in the brown sugar, cinnamon, and lemon juice. Cook for another 2 minutes until the sugar has melted and the apples are tender-crisp. Remove from heat and set aside.
  6. Preheat Oven and Skillet: Place the 10-inch cast iron skillet on the middle rack of the oven. Preheat the oven to 425°F (220°C). Allow the skillet to heat for at least 10 minutes after the oven reaches temperature.
  7. Butter the Pan (Quickly!): Carefully remove the scorching hot skillet from the oven. Add the 4 tbsp of cold butter pieces. Swirl the pan rapidly until the butter melts and foams and covers the bottom and sides.
  8. Pour and Top: Immediately pour the chilled batter into the centre of the foamy, sizzling butter. Arrange the sautéed apples over the batter, avoiding the very edges of the pan.
  9. Bake: Place the skillet back into the oven. Bake for 15–18 minutes. Do not open the oven door during baking. The Dutch Baby is done when it is dramatically puffed up and golden brown.
  10. Serve: Remove from the oven. It will deflate quickly (this is normal). Dust generously with confectioner’s sugar and serve immediately while hot.