Apple Dutch Babies

  Posted on October 17, 2011  by Leslie Blythe  No comments

An apple a day…

This is apple season! Here is an easy and delicious way to surprise your family and friends.

Apple Dutch Babies

Serves 4-6

1 stick, butter
3 large apples – peeled, cored and sliced, such as Granny Smith, Pippin or McIntosh
3 Tbs lemon juice
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
6 eggs
1½ cups milk
1½ cups flour
½ tsp salt

Preheat oven to 425 degrees. Toss the apple slices in the lemon juice.

In a 10-12-inch cast iron skillet, or other large ovenproof pan, melt the butter over low heat. Remove and reserve about 4 tablespoons of the melted butter.

In the remaining butter, sauté the apple slices over medium heat for about 4 minutes, or until the apples are tender but still hold their shape. As they cook, sprinkle over the brown sugar, cinnamon and nutmeg, and stir to coat the apple slices thoroughly.

In a mixing bowl (or blender or food processor) combine the eggs, milk, flour, salt and the reserved melted butter. Beat until smooth.

Spread the apple mixture evenly over the bottom of the pan, and pour the egg batter on top. Place pan in the preheated oven and bake for 20-25 minutes or until puffy and golden brown. Remove from oven, and turn immediately onto a warm platter so that the apples are on top. [You may simply cut the pancake into serving pieces, without turning it out, if you prefer.] Dust with powdered sugar and serve immediately.