Apple Dutch Pancakes

6 eggs
2/3 cup flour
2/3 cup milk
1 tsp vanilla
1/2 tsp salt
1 tbsp brown sugar
1/4 tsp cinnamon
1 honey crisp apple, skin left on and sliced thin
3 tbsp butter
cinnamon and sugar mixture
powdered sugar
Creme Fraiche ( 2 cups of heavy cream, 2 tbs sugar. Mix on high in a mixer. You want stiff peaks, but don’t beat too much)


A few things...I find that it’s fluffier if you make the batter the night before or at least early in the morning and let it sit in the fridge for several hours before baking.

Preheat oven to 425 degrees.

Place a skillet in the oven from the start of the preheat.

In a blender combine the eggs, flour, milk, vanilla, brown sugar, salt, and cinnamon.
Pulse until it's combined, about 20 seconds. Carefully remove the skillet from the oven. Put the 3 tbsp of butter in the pan, swirling it around until melted (it should be all foamy). Pour the batter directly in the center of the skillet. Place the apples in the skillet, staying away from the out 1" edge, this helps maintain that big puffy dutch baby edge. Place the skillet back in the oven and bake for 20 minutes
Don't peek and don't remove it before 20 minutes! Between 15-20 minutes is where the edges really get that big rise. Remove from the oven and sprinkle over top cinnamon/sugar mixture and some powdered sugar. Serve immediately. 

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