Apple Cinnamon Dutch Baby

 From Ina Garten's newest cookbook Modern Comfort Foods. This was delicious and easy to make!

• 1 large Granny Smith apple
• 4 tablespoons (1/2 stick) Butter, divided
• 2 tablespoons sugar, divided
• 1/4 teaspoon ground cinnamon
• 1/2 c whole milk
• 2 extra large eggs, at room temperature
• 1/2 teaspoon pure vanilla
• 1/2 cup all-purpose flour
• 1/4 teaspoon kosher salt
• Powdered  sugar
• Pure maple syrup to serve

• Heat the oven to 425°F. 

• Peel, core, and slice the apples 1/8-inch thick. Melt 3 T butter in 9" cast iron or oven proof crepe skillet over medium - medium high heat  Add the apple, 1 T 

  sugar and cinnamon and toss well. Saute 5-7 minutes until tender tossing occasionally. Spread them out over the pan and keep temp low.

• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk the milk, eggs, melted butter and vanilla. In a small bowl, combine the flour with the remaining tablespoon of sugar and salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the pan and immediately place into oven.

• Bake for about 12-15 minutes, or until the pancake is puffed and  edges start to get crispy and browned. 

• Dust lightly with sifted powdered sugar, cut in wedges and serve hot with maple syrup.