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This egg-y, crepe-like puffed-up pancake-like dessert from former Culinary Producer Grant Melton is served straight out of the cast iron skillet it's baked in.
This recipe is part of our 60-Minute Thanksgiving. Here's the full menu:
Get ahead: Make the batter and sautéed pears ahead of time and assemble them in the hot cast-iron skillet just before baking. Bring both ingredients to room temperature before using.
Preheat oven to 425˚F. Place a 10-inch cast-iron skillet in the oven as it heats.
Once the oven and skillet are hot, melt 1 tablespoon butter over high heat in a small nonstick pan. Add pears and sprinkle with 1 tablespoon sugar, tossing to coat. Let cook while you prepare the batter.
In a medium glass mixing bowl, combine 2 tablespoons butter with the milk and microwave until butter has melted, about 1 minute. Whisk in eggs. Once combined, whisk in flour, the remaining 1 tablespoon sugar, pumpkin pie spice and salt.
Once batter is smooth, remove the hot cast-iron skillet from the oven and add 1 tablespoon butter, swirling it around to coat the pan. Immediately add the batter; it should begin to bubble around the sides. Working quickly, add the sautéed pears to the middle of the batter and return the skillet to the oven. Bake for 20 minutes or until sides are browned and puffy.
While the dutch baby bakes, heat the maple syrup in a small saucepan over high heat. Once it begins to boil, whisk in the remaining 2 tablespoons butter, then stir in the chopped pecans and flaky sea salt and remove from heat.
When the dutch baby comes out of the oven, garnish the top with the sticky maple nuts and sprinkle with more flaky sea salt. Cut into 8 slices and serve immediately with whipped cream or vanilla ice cream.