Dutch Baby with Sautéed Apples and Cranberries

To prepare the Dutch baby, place an 11-inch (28-cm) fry pan in a cold oven. Preheat the oven to 400°F (200°C).

Put the eggs in a blender and blend on high speed until frothy, about 30 seconds. Add the flour, sugar, salt and milk and blend on high speed for 2 minutes, stopping the blender to scrape down the sides as needed.

When the oven is preheated, remove the pan and add the butter, swirling the pan until the butter is melted. Carefully pour in the batter. Return the pan to the oven and bake until the Dutch baby has puffed just over the sides of the pan and is cooked through, 15 to 20 minutes.

Meanwhile, prepare the sautéed apples and cranberries: In a large fry pan over medium-high heat, melt the butter. Add the apples, sugar, orange zest and cinnamon and cook, stirring occasionally, until the apples begin to soften and the sugar has dissolved and formed a syrup, about 5 minutes. Add the cranberries and cook until softened, about 2 minutes. Stir in the maple syrup. Remove from the heat and cover to keep warm.

Remove the Dutch baby from the oven. Top with the apples and cranberries and dust generously with confectioners’ sugar. Serve immediately. Serves 4.

Williams Sonoma Test Kitchen