Brown Butter Apple Dutch Baby with Cinnamon Whipped Cream
20min
35min
4
520
Chef's Note
The key to a successful Dutch baby is having a very hot skillet before adding the batter. This creates the dramatic puff. Also, make sure your eggs and milk are at room temperature for the best rise. If you have time, let the batter rest for 15-20 minutes before baking for an even better texture.
Tags
Ingredients
4 tablespoons unsalted butter
4 large eggs
3/4 cup whole milk
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 medium Honeycrisp or Granny Smith apples
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 small lemon
1/4 cup pure maple syrup
Instructions
- 1
Preheat the oven to 425°F (220°C) with a 10-inch cast iron skillet inside.
- 2
In a blender, combine 4 large eggs, 3/4 cup milk, 3/4 cup flour, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Blend for 30-45 seconds until smooth. Let the batter rest while preparing the apples.
- 3
Peel, core, and slice 2 medium apples into 1/4-inch thick slices.
- 4
In a small bowl, mix 2 tablespoons brown sugar with 1 teaspoon ground cinnamon. Set aside.
- 5
Carefully remove the hot skillet from the oven using oven mitts. Add 4 tablespoons butter to the hot skillet and return to the oven for 2-3 minutes until the butter is melted.
- 6
Watch carefully as the butter begins to foam and brown, swirling occasionally. The key technique here is to achieve proper browning without burning - look for a nutty aroma and golden-brown color with brown bits forming at the bottom, about 3-4 minutes total.
- 7
Remove the skillet from the oven and immediately arrange the apple slices in a single layer in the browned butter. Sprinkle half of the cinnamon-sugar mixture over the apples.
- 8
Return the skillet to the oven for 2-3 minutes until the apples begin to soften slightly and caramelize.
- 9
Remove the skillet, give the batter a quick whisk, and pour it over the apples. Immediately return the skillet to the oven.
- 10
Bake for 18-20 minutes until the Dutch baby is puffed, golden brown around the edges, and set in the center.
- 11
While the Dutch baby bakes, prepare the cinnamon whipped cream. In a medium bowl, combine 1 cup heavy cream, 2 tablespoons powdered sugar, and remaining 1/2 teaspoon cinnamon.
- 12
Using an electric mixer or whisk, beat the cream mixture until soft peaks form, about 3-4 minutes. Refrigerate until ready to serve.
- 13
When the Dutch baby is done, remove from the oven (it will deflate slightly as it cools, which is normal).
- 14
Squeeze juice from half the small lemon over the Dutch baby, then drizzle with 1/4 cup maple syrup.
- 15
Slice into quarters and serve immediately with a generous dollop of cinnamon whipped cream on top.
Nutrition Information (per serving)
520
12g
48g
32g
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