I can remember the first time I ever had a Dutch baby pancake filled with apples at Tartine in the West Village. It was beautiful and so delicious! Of course it took me so many years to actually try making it in my own kitchen. For something so gorgeous out of the oven, you would think it’s difficult, but it’s not. The ingredients are simple and what you likely have on hand. Top it with berries in summer or apples in the fall.

Ingredients:

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup all-purpose flour

1/2 cup whole milk

1/4 teaspoon kosher salt

1 tablespoon sugar

Procedure:

1. Preheat oven to 425 degrees F with one 12-inch round ovenproof skillet or two 9-inch round ovenproof skillets.

2. In a large bowl, beat eggs thoroughly with a whisk. Add salt and flour and whisk until there are no lumps. Add milk and whisk until smooth. Add sugar and whisk again.

3. When oven is heated, carefully remove skillet(s) and add butter into each. If using a 12-inch skillet, use 2 tablespoons of butter. If using 9-inch skillets, use about 1.5 tablespoons of butter in each. Be sure to roll the butter around to cover the bottom and sides.

4. Pour batter into skillet(s) and bake for about 12 minutes, until edges are deeply golden brown and centers are just beginning to color. Have your toppings ready to go. Eat immediately, as they are best hot from the oven

*recipe adapted from Smitten Kitchen