Caramel Apple, Gruyeré Dutch Baby – Anthony Salemme

By Anthony Salemme, contributing chef

Serves 4-6

I was inspired to recreate this Dutch Baby after watching an episode of Bob’s Burgers when Linda Belcher insisted on ordering one even though it took 20 minutes to cook. Here’s my version.

6 eggs

1 ½ cups gruyeré cheese, shredded

1 ½ cups flour

½ teaspoon black pepper

½ teaspoon salt

1 ½ cups milk

8 Tablespoons butter, melted and cooled a bit

6 Gala apples, peeled cut into large slices

½ cup brown sugar

1 Tablespoon lemon juice

2 Tablespoons cornstarch

¾ cup apple cider

1 teaspoon cardamom

1 teaspoon cinnamon

Pre-heat oven to 425 F. Place cast iron skillet in oven while its pre-heating.

Sautee the apples with 4 Tablespoons of butter, sugar, spices and lemon juice until tender about 10 minutes. Mix the cornstarch with the cider and add to the apples. Cook until thickened. About 4 minutes.

In a blender add the eggs, blend for 1 minute. Add the milk and 3 tablespoons melted butter, blend 1 minute. Add the flour, black pepper and salt blend 1 minute.

Remove pre-heated skillet from oven add remaining butter to skillet and swirl it around to coat the pan.

Pour batter into pan and sprinkle cheese into the middle, leaving about an inch of batter all around the pan.

Bake for 20 minutes until puffy and slightly browned. It will deflate rather quickly after you remove it from the oven so have your camera ready.

Place the apples int the middle of the baby and cut into wedges and serve.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com