I love anything that vaguely resembles a popover.* The only time I, or for that matter anyone (as far as I know), cooked with my grandfather Carter Thacher, was to make popovers. For a man whose cooking was normally limited to iceberg wedges and boiled eggs, he surprised us all by his proposition that we make popovers (I was about 10).
But sometimes I like to add a little variety to the weekend brunch routine, and a Dutch Baby still has the appealing puffiness and crisp buttery edges that make me so love popovers. Plus, it has the added benefit of being able to include fruit.
This recipe is nothing trendy, but it is very good. Pair it with some freshly squeezed orange juice and a few slices of bacon, and there's a perfect Sunday brunch.
Apple and Honey Dutch Baby
1 cup milk
1 cup flour
1/4 teaspoon salt
1 tablespoon butter
1 large apple (I used Jonagold), in 8 to 12 slices
3 tablespoons honey
Preheat the oven to 400 degrees F.
Whisk together the eggs, milk, flour, and salt in a mixing bowl.
In a skillet, heat the butter until it begins to brown. Add the apple slices to the hot butter, and cook for a few minutes on each side, or until they are softening and begin to brown. Drizzle with the honey, and some cinnamon if you like. Pour the batter over the apples, rearrange the apples in a pattern if you want, and transfer the skillet to the oven. Bake for 20 or 25 minutes, until the pancake is puffed and golden brown. Remove from the oven and dust with powdered sugar. Slice, and serve while still piping hot.
*Gran and Grandpop's Popover Recipe: Whisk together 3 eggs, 1 cup milk, 1 cup flour, and 1/2 teaspoon salt. Place a bit of butter in each cup of a 12 cup muffin tin, and put the muffin tin in a 450 degree oven until the butter is melted. Remove from the oven, and divide the batter between the cups. Bake for 15 minutes, reduce heat to 350, and continue to bake for another 15 minutes. Eat them hot, with extra butter if you feel like being decadent.