Dutch Baby

Ingredients

3 large eggs

3/4 cup whole milk

3/4 cup all-purpose flour

2 tsp vanilla extract

Pinch of kosher salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon ground cinnamon, divided

4 tablespoons unsalted butter, divided

2 medium Honeycrisp or lesser(?) apples, peeled and sliced 1/4 inch thick

1 tablespoon light brown sugar

A shitload (this is from the book) of real maple syrup

Directions

Preheat oven to 425 degrees fahrenheit. In a blender or food processor, combine the eggs, milk, flour, vanilla, salt, ground ginger, ground cloves, ground nutmeg and 1/2 teaspoon of the ground cinnamon and blend for 15 seconds. If you don't have a blender, use a mixing bowl and whisk until your arm hurts. Set the batter aside to rest for at least 10 minutes.

Put a large heavy skillet over medium heat. Add 2 tablespoons of the butter. When it starts to bubble, add the sliced apple, brown sugar and remaining 1/2 teaspoon of cinnamon. Saute, stirring often, until the apple is caramelly and soft, about 5 minutes. Transfer to a plate and reserve.

Wipe out the skillet (or, to quote, "if you're a bougeois capitalist pig who owns multiple skillets[...]grab a clean skillet," put it in the preheated oven for at least 10 minutes. You'll know it's hot enough when it can melt your skin.

Remove the skillet from the oven and add the remaining 2 tablespoons of butter. Swirl the melted butter evenly around the bottom and sides, then add the cooked apples back to the skillet and pour the batter over them. Bake in the oven until the Dutch baby is puffed up and golden brown around the edges, about 12 to 15 minutes. Remove from the oven, let cool for 5 minutes, then serve immediately with fresh maple syrup. If you are married and you use shit imitation maple syrup, your relationship will probably end in divorce. Sorry.