Savory Sausage and Apple Dutch Baby with Mustard Cream

Make it

Instructions

1. 01

   Heat the oven and set out the pans

   Set a rack in the center of the oven and heat to 425°F (220°C). Set out a 10-inch oven-safe cast-iron skillet, a separate 10- to 12-inch frying pan, a medium bowl, a whisk, and an oven mitt. Leave the cast-iron skillet out of the oven for now. | Why: Having both pans ready lets the filling cook while the batter rests and keeps the baking pan free for a dramatic rise.

2. 02

   Whisk and rest the batter

   In the bowl, whisk 3 large eggs with 3/4 cup whole milk until uniform. Whisk in 3/4 cup all-purpose flour, 1/4 tsp fine salt, and 1/4 tsp ground black pepper until smooth, about 1 minute. Let the batter stand at room temperature for 15 minutes while you prepare the filling; begin the next step right away. | Why: A brief rest hydrates the flour, helping the pancake bake up tender and tall.

3. 03

   Brown the sausage and apple filling; heat the baking pan

   Wash and dry 1 medium apple; core it and cut it into 1/2-inch pieces. Peel and dice 1 small yellow onion. Put the frying pan over medium-high heat. Add 8 oz raw breakfast sausage, breaking it into small pieces; cook for 4–5 minutes, stirring, until browned and no pink remains. Add 1 tbsp unsalted butter and the prepared pieces; cook for 5–6 minutes, stirring occasionally, until the pieces are tender and lightly golden. Stir in 1/2 tsp dried thyme and 1/4 tsp fine salt for the final 30 seconds. Cover the pan off the heat to keep the filling warm. As soon as the filling starts cooking, put the empty cast-iron skillet on the center rack of the oven to heat for at least 10 minutes. | Why: Browning builds savory flavor, while heating the separate baking pan gives the batter an immediate burst of lift.

4. 04

   Bake the Dutch baby until puffed and golden

   Once the batter has rested 15 minutes and the cast-iron skillet has heated for at least 10 minutes, carefully remove the hot skillet with an oven mitt. Add 2 tbsp unsalted butter and swirl until melted and coating the bottom and sides. Immediately pour in the batter, return the skillet to the oven, and bake at 425°F (220°C) for 18–22 minutes, until dramatically puffed with deep golden edges and a set center. Do not open the oven for the first 15 minutes. | Why: Hot buttered iron sets the edges quickly, creating crisp sides and a lofty center.

5. 05

   Mix the mustard cream and serve

   While the pancake bakes, stir 1/3 cup sour cream, 2 tsp Dijon mustard, and 1 tsp lemon juice together in a small bowl until smooth. Grate 1/2 cup sharp cheddar cheese if it is not already grated. Remove the skillet with an oven mitt and set it on a heatproof surface. Immediately scatter the cheese over the hot pancake, spoon the warm filling on top, and rest for 2 minutes until the cheese softens; the puff will settle naturally. Cut into 4 wedges and serve right away with the cream spooned over each wedge. | Why: A cool, tangy finish balances the rich filling, and a short rest lets the cheese soften before slicing.