Apple cinnamon Dutch baby from Modern Comfort Food (page 237) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julie_o94mq6 on May 15, 2026

    Easiest, fastest and great ROI!! Great bang for your buck! Delicious, tasty, add fruit and flaky sea salt and it’s an easy win!

  • ascrivani on August 15, 2025

    We use 3 regular eggs for this and it works great. We put 3 Tbsp of butter to melt in the pan. This is our go-to Dutch baby recipe.

  • tmitra on January 11, 2025

    This was great with a 9" cast iron pan but definitely served two rather than four at our house. I'll experiment with scaling up.

  • SugarTreeBaking on February 21, 2021

    Easy, delicious. Didn’t have Granny Smith, subbed a Fuji apple and cut back the sugar slightly. Will repeat this recipe.

  • stef on December 29, 2020

    This turned out great. DH loved it. Will repeat

  • KarinaFrancis on December 29, 2020

    I love a Dutch baby and this is no exception. I’ve never cooked anything into the batter before, and I think that’s what produced the very caramelised edges. Will be repeated

  • anya_sf on October 18, 2020

    Lacking a 9" crepe pan, I used my carbon steel skillet which is 9" across the bottom but 12" across the top, which may have been too large. Although I kept the apples on low heat while mixing the batter, the pan might not have been hot enough. The Dutch baby puffed on the sides, but the center remained fairly flat and eggy and the apples remained a separate layer under the pancake. The flavor was good, but I've had better luck with other recipes. I might try this again in a smaller cast iron pan, turning the burner on high just before adding the batter.

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