Dutch Baby with Earl Grey Flavor

Ingredients

• 3 Earl Grey tea bags, divided
• ½ cup milk
• 2 tablespoons confectioners' sugar
• 3 eggs
• ½ cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons unsalted butter
• 1 apple - peeled, cored, and thinly sliced
• 4 tablespoons packed brown sugar
• 1 pinch ground nutmeg
• 1 pinch cinnamon

Step 1

Heat your oven to 400°F (200°C). While it’s warming up, gently heat the milk in a small saucepan until it’s just about to simmer. Then, pour the hot milk over two Earl Grey tea bags in a bowl and let it steep for about five minutes. Once steeped, squeeze out as much liquid as you can from the tea bags, discard them, and set the milk aside to cool completely.

Step 2

While the milk is cooling, take the leaves from the remaining tea bag and grind them into a fine powder using a spice grinder or mortar and pestle. Mix half of this powder with some confectioners’ sugar in a small bowl and save the rest for later.

Step 3

In a large bowl, whisk together the eggs, flour, the cooled tea-infused milk, vanilla extract, and a pinch of salt until the batter is smooth. To make sure there are no lumps, pour the batter through a fine mesh sieve.

Step 4

Melt the butter in a 10-inch cast iron skillet over medium-high heat. Toss in the apple slices, brown sugar, the reserved ground tea, nutmeg, and cinnamon. Cook everything, stirring occasionally, until the apples are tender and fragrant, about 4 to 5 minutes. Once the apples are ready, pour the batter over them and pop the skillet into the hot oven.

Step 5

Bake until the Dutch baby is puffed up, set, and golden brown around the edges, which should take about 13 to 15 minutes. When it’s done, give the skillet a little shake to loosen the pancake, slide it onto a serving plate, and finish by dusting the top with the Earl Grey sugar mixture. Enjoy!