Room-temperature ingredients are crucial when you’re making a Dutch baby, but you can still make this at a moment’s notice: Take the chill off your milk by microwaving it at 50 percent power in 5- to 10-second bursts, and warm up your eggs by submerging them in a bowl of lukewarm water.
- Yield: 4 Servings
- 8 tablespoons (1 stick) unsalted butter, divided
- 3 large eggs, at room temperature
- ¾ cup whole milk, at room temperature
- ¾ cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 2 sweet-tart apples (such as Cortland or Honeycrisp), cored and thinly sliced
- 3 ounces white cheddar, crumbled or grated
- ⅓ cup maple syrup, warmed
- Set a rack in the middle position of the oven, put a heavy 12-inch (preferably cast-iron) skillet on the rack, and preheat the oven to 425°F.
- In another large skillet, melt 2 tablespoons of the butter over medium-low heat. Pour the melted butter into a small bowl and let it cool slightly. Set aside the skillet (do not wash).
- In a countertop blender, or using an immersion blender in a bowl, blend the eggs, milk, flour, sugar, salt, and melted butter into a smooth batter. (The batter will be thinner than regular pancake batter.)
- Being very careful—and wearing good oven mitts!—remove the hot skillet from the oven. Add 2 tablespoons of the butter to the skillet and swirl to melt, coating the bottom and sides of the pan. Add the batter to the skillet and return it to the oven. Bake until the Dutch baby has puffed up dramatically in the middle and is brown and crispy around the edges, 20 to 25 minutes.
- Meanwhile, in the same skillet you previously melted the butter in, melt the remaining 4 tablespoons butter over medium heat. Add the apples and cook, stirring, until soft and golden, about 8 minutes.
- Pile the apples into the middle of the Dutch baby, sprinkle the cheese over the top, and drizzle with the warm syrup. Cut into wedges to serve.