CHEF JEFF — ONE BYTE AT A TIME: Dutch Baby

This comes from “The Apple Lover’s Cookbook.”

Dutch Baby

¾ cup flour

1 tablespoon granulated sugar

½ teaspoon ground cinnamon

1 teaspoon kosher salt

5 eggs

1 cup 2 percent milk

3 tablespoons unsalted butter

1½ large firm-sweet apples (such as Honeycrisp), peeled, cored and cut into 1/8-inch rings

Powdered sugar for garnish

Lemon wedges

Preheat oven to 425 degrees. Set rack in middle position. In bowl, sift flour . Stir in sugar, cinnamon, salt. In large bowl, whisk eggs, milk until it drizzles from whisk in thin stream. In 12-inch skillet over medium heat, melt butter. Layer apple slices in single layer. Cook (no stirring) 2 minutes. Gently flip slices. Cook until tender. Add flour mixture to egg mixture. Whisk. Pour into hot skillet with apples. Put in oven. Bake until pancake is puffed, golden. Remove from oven, sprinkle with powdered sugar. Serve with lemon to squirt over top.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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