Cinnamon Sugar Dutch Baby Casserole
Makes 6 to 8 servings
1 cup flour
1 cup whole or 2% milk
4 large eggs
¼ cup plus 2 tablespoons granulated sugar (divided)
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into 4 pieces
1 large apple, sliced (optional)
Place flour, milk, eggs, ¼ cup sugar, the vanilla and salt in a blender or food processor fitted with blade attachment. Blend 10 seconds, scrape down sides, and then blend another 10 seconds. Batter will be quite loose and liquidy.
Leave batter in blender and set aside to rest 20 to 25 minutes.
Meanwhile, arrange a rack in middle of oven. Place a 13-by-9-inch baking dish on rack and preheat to 425 degrees.
Whisk together remaining 2 tablespoons sugar and the cinnamon in a small bowl until evenly combined.
Using oven mitts, remove baking dish from oven and place it on stove. Add butter and tilt dish to melt butter and coat
bottom and sides of baking dish. Butter will sputter and pop at first. Sprinkle ½ tablespoon of the cinnamon-sugar over bottom of baking dish.
Pour batter into dish. Tilt dish if needed so that batter runs evenly to all corners. Sprinkle 1 tablespoon of the cinnamon-sugar over batter.
Bake in preheated oven until Dutch baby is puffed, lightly browned across the top and darker brown on the sides and edges, 15 to 20 minutes.
Sprinkle with remaining cinnamon-sugar, top with sliced apple, if desired, and serve warm.
Note: The Dutch baby will deflate quickly but will still be delicious. Store leftovers in the refrigerator up to three days. Reheat in a 300-degree oven until warmed through.