Brie, Apple & Bacon Dutch Baby

Rapid Creek Cidery head chef Matt Steigerwald loves brunch. This particular dish is a go-to for the east-central Iowa chef. It makes for a fun Sunday morning family meal but can be doubled easily if you are looking for a good dish for a crowd.

“It’s a good celebratory, shared meal that’s perfect for special occasions,” says Steigerwald , adding that they make the plate often for his restaurant’s wedding events.

“I try to get the apples cut fairly thick,” adds Steigerwald, who likes a tart apple, like a Granny Smith, for this dish. “With a layer of sweet brown sugar and tart apples bedded underneath savory bacon and creamy Brie, you get some complex and unique flavors,” he shares.

Brie, Apple & Bacon Dutch Baby

Yields: 4 to 6 servings

3 large eggs¾ cup all-purpose flour¾ cup milk1 lb sliced bacon4 apples½ cup lightly packed brown sugar6 oz Briefreshly ground black pepper (optional)

Preheat oven to 425°F. In large bowl, with whisk, lightly beat eggs, flour and milk until well combined; let stand at room temperature 1 hour to rest.

Meanwhile, line large rimmed baking pan with foil; arrange bacon in single layer on foil. Bake 12 to 15 minutes or until crisp. Transfer bacon to paper towel-lined plate to drain; set aside.

Slice apples to ⅛-inch thickness. Spread apples evenly in large, oven-safe nonstick skillet; sprinkle brown sugar over apples. Pour egg mixture over apples. Bake 5 minutes. Carefully remove skillet from oven. Arrange bacon over pancake; tear or slice Brie and scatter over bacon. Return skillet to oven and bake 3 to 5 minutes or until pancake puffs and browns. If desired, sprinkle with pepper. Slide pancake onto large plate; cut into wedges to serve.