2 Tbls. unsalted butter (for cast-iron skillet)
4 large eggs
1 c. milk
1 c. unbleached all-purpose white flour
1 t. vanilla extract
3 Tbls. white sugar
¼ t. kosher salt
1 Tbs. unsalted butter
2 gala or pink lady apples, peeled and sliced or diced
pinch of salt
½ t. vanilla extract
¼ t. cinnamon
powdered sugar
breakfast or maple syrup
In a blender, mix eggs, milk, 1 teaspoon vanilla, sugar and ¼ teaspoon salt until combined; add flour last. Scrape down sides, if necessary.
On stove top, warm a medium 10-inch cast-iron skillet on medium heat.
Into skillet, add 2 tablespoons butter, swirling pan to melt. Then pour in batter.
Transfer skillet to a preheated oven set at 425 degrees and bake until puffed and golden, about 16 to 20 minutes.
Meanwhile, in a small skillet over medium heat, melt 1 tablespoon butter. Stir in apple, cinnamon and pinch of salt. Cook, stirring occasionally, 5 minutes. Stir in ½ teaspoon vanilla and cook until lightly caramelized (2-3 minutes more). Remove from heat and cover.
When Dutch baby is done, top with warm cinnamon apples. Dust with a little powdered sugar and serve.
We like to add a little syrup drizzled over each slice.