Time for some comfort food--Dutch Baby

Swamped with coronavirus information, I was in need today of some comfort food. This hit the spot.

A Dutch Baby is essentially a huge popover. It can be made without fruit, but I like it with sliced apples. Some other kind of fruit would also be tasty. Instructions usually call for making this in a cast iron pan. I don't have one of those, so I've used a 9" teflon cake pan, which has worked just fine. You can also double the recipe and bake it in two cake pans.

I have made this for dessert, prepping the apples and batter in advance, and then putting it in the oven when sitting down to dinner.  Today I made it for lunch.  It would also be nice for breakfast, but the timing would be a little more difficult.

DUTCH BABY

serves 2

2 T. butter

2 apples, cored, peeled, and thinly sliced

a little cinnamon and sugar

4 eggs

1/2 cup flour

1/2 cup milk (skim is fine)

Preheat oven to 425.

Put butter in the cake pan and heat on low on the stove. Add the sliced apples and cook for about 10 minutes, until soft. Sprinkle with a little cinnamon and sugar (white or brown).

Beat eggs with a whisk. Add milk and flour and whisk until smooth. (Can do this while the apples are cooking.)  Pour the batter over the cooked apples and put in the oven. Bake for about 20 minutes.