Cinnamon Apple Dutch Baby Pancake with Tahini Chantilly Cream
By Diana Yen, @diana_yen_
Cinnamon Apple Dutch Baby Pancake with Tahini Chantilly Cream
By Diana Yen, @diana_yen_
Yield/Serves:
4
Dutch Baby Batter:
Apple Base:
Tahini Chantilly Cream:
- 4 large eggs
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted
Apple Base:
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 1 apple, cored and thinly sliced
Tahini Chantilly Cream:
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- Pinch of kosher salt
- 2 tablespoons tahini (well stirred)
- Powdered sugar, optional
- Maple syrup, optional
To make the batter, combine the eggs, flour, 1 tablespoon sugar, baking powder, vanilla, and salt in a large bowl; gradually whisk in the milk until smooth. Stir in the melted butter. (Alternatively, blend all batter ingredients in a blender.) Let the batter rest for 15 minutes, or refrigerate covered overnight.
Preheat the oven to 425°F (220°C). In a small bowl, combine the ¼ cup sugar and the cinnamon.
For the apple base, melt the ¼ cup butter in a 10-inch cast-iron skillet over medium-high heat, brushing the butter up the sides. Sprinkle half of the cinnamon sugar evenly over the melted butter. Arrange the apple slices in a single layer over the sugar mixture, then sprinkle the remaining cinnamon sugar over the apples. Heat until the butter–sugar mixture begins to bubble, 1–2 minutes. Gently pour the batter over the apples.
Transfer the skillet to the oven and bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 10 minutes, until the pancake is puffed and golden.
For the Tahini Chantilly Cream, whisk the heavy cream, powdered sugar, vanilla, and salt in a medium bowl until soft peaks form. Add the tahini and continue whisking until medium peaks hold. Serve the Dutch baby warm with the Tahini Chantilly Cream, and finish with powdered sugar or maple syrup if desired.
Preheat the oven to 425°F (220°C). In a small bowl, combine the ¼ cup sugar and the cinnamon.
For the apple base, melt the ¼ cup butter in a 10-inch cast-iron skillet over medium-high heat, brushing the butter up the sides. Sprinkle half of the cinnamon sugar evenly over the melted butter. Arrange the apple slices in a single layer over the sugar mixture, then sprinkle the remaining cinnamon sugar over the apples. Heat until the butter–sugar mixture begins to bubble, 1–2 minutes. Gently pour the batter over the apples.
Transfer the skillet to the oven and bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 10 minutes, until the pancake is puffed and golden.
For the Tahini Chantilly Cream, whisk the heavy cream, powdered sugar, vanilla, and salt in a medium bowl until soft peaks form. Add the tahini and continue whisking until medium peaks hold. Serve the Dutch baby warm with the Tahini Chantilly Cream, and finish with powdered sugar or maple syrup if desired.