Ingredients:
- 4 Large Eggs, room temperature
- ¾ cup Whole Milk, room temperature
- 1 cup All-Purpose Flour
- 2 tsp Granulated Sugar
- ½ tsp Fine Sea Salt
- 1 tsp Vanilla Extract (optional)
- 4 tbsp Unsalted Butter, divided
- 2 medium Firm Apples (e.g., Honeycrisp, Gala), peeled, cored, and sliced
- 2 tbsp Light Brown Sugar, packed
- 1 tsp Ground Cinnamon
- Powdered Sugar, for dusting
- ½ tsp Lemon Zest (optional)
Instructions:
- Prepare the Batter: In a blender or deep bowl, combine the eggs, milk, flour, sugar, salt, and vanilla. Blend or whisk until the batter is completely smooth and resembles thin cream. Avoid overmixing.
- Rest the Batter: Cover the batter and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which is crucial for achieving maximum puff.
- Preheat Oven and Pan: Preheat your oven to 425°F (220°C). Place an empty 10 or 12-inch oven-safe skillet (cast iron recommended) into the oven and allow it to heat for 10–15 minutes until it is screaming hot.
- Sauté the Apples: Carefully remove the scorching hot skillet using oven mitts. Add 2 tablespoons of the measured butter; it should melt instantly. Add the sliced apples, brown sugar, and cinnamon. Sauté quickly over medium heat on the stovetop for 3–5 minutes until the apples are slightly softened and caramelized. Spread them evenly across the bottom.
- Prepare for Baking: Scatter the remaining 2 tablespoons of butter chunks evenly over the apples in the pan. Immediately pour the rested batter directly over the apples and melted butter.
- Bake: Quickly transfer the skillet back into the preheated oven. Bake for 20–25 minutes. Do not open the oven door during the first 15 minutes. The Dutch Baby is ready when it has puffed dramatically and the crust is deep golden brown.
- Finish and Serve: Carefully remove the Dutch Baby from the oven (it will begin to deflate immediately). Dust generously with powdered sugar and lemon zest while warm. Slice and serve immediately while the edges are still crispy.