Happy Easter! Probably unlike any Easter any of us have had before, but I’m not complaining. And I think certain other individuals in my family are substantially more disappointed by the absence of the Masters than of a theoretical egg hunt.

Still, I decided I wanted to make something a little more special for breakfast this morning and I’ve had oatmeal for the last 1,000 days, so I went with a Dutch baby!

This is like a pancake/crepe hybrid and it’s perfect for right now because you probably have everything you need to make it already. As for the topping, you can go as simple as just straight powdered sugar, or use whatever you have on hand. We had a Granny Smith apple from our latest CSA so I went with that. But bananas or strawberries or blueberries would be amazing. As would Nutella… maybe I’ll do another one later. Or even savory! Cheese and herbs. The possibilities are endless.

Apple Cinnamon Dutch Baby

inspired by NY Times Cooking

3 eggs

1/2 cup milk (I used vanilla almond milk)

1/2 tsp vanilla extract

1/2 cup flour

1 tbs sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp baking powder

4 tbs butter

for the topping

1 apple, peeled and chopped

2 tbs butter

1/4 cup brown sugar

juice of 1/2 lemon

powdered sugar, cinnamon, nutmeg

Preheat the oven to 425 degrees. Whisk together eggs, milk, and vanilla. Add sugar, flour, baking powder, cinnamon, and nutmeg. The NY Times recommends whizzing this all together in a blender, but I was feeling a weird nostalgia and broke out my grandma’s vintage hand mixer.

Place the 4 pats of butter into a 10 inch skillet and place in the oven. As soon as it is fully melted, pour the batter in.

Let it bake for 20 minutes until it’s puffy, starting to brown, and pulling away from the edges. Then lower the heat to 300 and bake for another 5 minutes.

While it’s in the oven, start your apples. Melt 2 tablespoons of butter in a skillet. Add the brown sugar, then the apples. Squeeze in your lemon juice, and add another sprinkle of cinnamon and nutmeg and a pinch of salt. Cook on low heat for about 10-12 minutes until the apples are soft and you have a thick, caramel-y sauce.

Top with the apples, powdered sugar, and more cinnamon and serve immediately.

The only thing I’ll say is that mine stuck to the pan a little, so if you have nonstick maybe opt for that over cast iron. But it was delicious and felt special without being overly decadent/filling.

Happy Sunday friends!