Dutch Baby

1. Preheat oven to 425 degrees.
2. Heat a heavy 10-in skillet in the oven.
3. In a large bowl, whisk eggs, milk and sugar.
4. Add in the flour, salt, and nutmeg, then whisk to combine.
5. Place butter in the 10-inch skillet in the oven (be careful, the pan is hot). Melt the butter in the pan and watch as the butter melts so that it doesn’t burn.
6. As soon as the butter melts, add the batter to the pan. The batter should sizzle when it hits the hot pan.
7. Return the skillet to the oven and bake for 15 minutes or until the pancake is puffed and golden.
8. Lower oven temperature to 300 degrees and bake five minutes longer.
9. Remove pancake from oven.
10. Allow the pancake to rest for about 5 minutes before serving.

Caramel Apples

1. Melt the 2 tablespoons butter in a pan over medium heat.
2. Stir in the cream and brown sugar.
3. Add the apples and stir frequently until the apples are tender and the caramel thickens, about 10 minutes.
4. Add in the vanilla, cinnamon and salt. Stir until combined.

Finishing touches

• Spoon the caramel apples over the top of the dutch baby and cut into wedges. Or you can cut into wedges and each person can serve themselves with the caramel apples. Feel free to also top the dutch baby with syrup, powdered (confectioners) sugar, whipped cream or cinnamon sugar.
• ENJOY!