Crispy on the edges, soft & custardy in the middle, this sweet & savory dutch baby is filled with apples, cheddar cheese, & bacon. Super easy and so tasty! It's important to use room temperature ingredients and a HOT oven-safe pan/dish for this recipe to get the most rise. Since this dutch baby has some heavy additions, it won't poof up as much as a plain one would. But it's just as delicious! —saltedspoonful
eggs (room temperature)
milk (room temperature)
several grinds of pepper
shredded cheddar cheese
apple, chopped into 1/2-inch chunks
In This Recipe
Preheat oven to 425°.
Mix up the dutch baby batter. You can use a blender or a bowl and a whisk for this. Add 3 eggs, ½ cup milk, ½ cup flour, 1 tsp sugar, ½ tsp salt, and several grinds of pepper. Blend or whisk until combined. Add ½ cup shredded cheddar cheese and pulse a couple times if using a blender, or stir to combine in a bowl. Set batter aside.
Cook bacon. Using an oven-safe ~10 inch cast iron pan, cook bacon on medium-low heat until crispy. Transfer bacon to a paper towel-lined plate to cool, then chop into small pieces and gently mix into the dutch baby batter. Discard all but ~3 tablespoons of bacon grease.
Prepare dutch baby for the oven. Return the cast iron pan to the stovetop on medium-high heat for a minute or two. Add apple chunks—they should sizzle when they hit the pan. If they don’t, keep heating until they begin to sizzle. Pour the batter into the pan over the apple chunks and put it in the oven.
Bake the dutch baby for 20 minutes, then serve immediately. Enjoy!