Earl Grey Dutch Baby

• 3 bags Humble Tea Co. Earl Grey, divided
• 1/2 cup milk
• 2 tablespoons icing sugar
• 3 eggs
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons unsalted butter
• 1 apple (peeled, cored & thinly sliced)
• 4 teaspoons brown sugar (packed)
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon

1. Preheat oven to 450u0b0F (230u0b0C).
2. Heat milk until simmering, pour over 2 tea bags and steep for 5 minutes.
3. Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let cool completely.
4. Remove tea from remaining tea bag. Grind into powder using spice grinder or mortar and pestle.
5. Stir half of the ground tea into the icing sugar and set aside. Reserve remaining ground tea and set aside separately.
6. In large bowl, whisk together eggs, flour, tea-infused milk, vanilla and salt until smooth. (pass through sieve to remove any lumps)
7. Melt butter in 10-inch (25 cm) cast iron skillet set over medium-high heat; immediately add apple slices, brown sugar, reserved ground tea, nutmeg and cinnamon. Cook, stirring, for 4 to 5 minutes or until apples are tender.
8. Pour batter over top. Transfer to oven; bake for 13 to 15 minutes or until pancake is set, puffed and golden brown.

tea co, milk, icing sugar, eggs, allpurpose, vanilla, salt, unsalted butter, apple, brown sugar, ground nutmeg, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/earl-grey-dutch-baby-5a4bdec09242695672bda2cc (may not work)