This light and fluffy Dutch baby gets a delightful twist with the subtle, fragrant notes of Earl Grey tea. It’s a simple yet impressive treat perfect for breakfast or brunch with a touch of elegance.
Start by heating 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.
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.
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.
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.
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!
- Use fresh eggs and whole milk for the best rise and creaminess.
- Preheat the oven and the pan thoroughly to get a dramatic puff.
- Steep the tea in warm milk just long enough to infuse flavor without bitterness.
This dish is a delightful mix of light, airy texture and subtle tea-infused flavor. It’s easy to make but feels special enough for breakfast or brunch. The Earl Grey adds a unique floral note that pairs beautifully with sweet or savory toppings.
Serve warm with a dusting of powdered sugar and a squeeze of lemon juice to brighten the flavors. Fresh berries or a drizzle of honey complement the tea notes nicely. You can also try a dollop of whipped cream or a side of crispy bacon for contrast.
This dish is best enjoyed fresh, but leftovers can be kept in an airtight container in the fridge for up to two days. Reheat gently in a low oven to preserve texture, as microwaving may make it soggy.
