Smoked Maple Bacon & Gruyere Dutch Baby with Candied Jalapenos

Instructions

1. 1

   Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to preheat.

   ~15 min
2. 2

   In a small saucepan, combine maple syrup, sliced jalapenos, sugar, and water. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 15 minutes, until slightly thickened. Set aside to cool.

   ~30 min
3. 3

   Cook bacon until crispy. Drain on paper towels, then roughly chop. Reserve 1 tablespoon of bacon fat and discard the rest.

   ~10 min
4. 4

   In a large bowl, whisk together flour, salt, and pepper. In a separate bowl, whisk together warmed milk, eggs, and 1 tablespoon of the reserved bacon fat.

   ~2 min
5. 5

   Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Stir in the grated Gruyere cheese and chopped bacon.

   ~3 min
6. 6

   Carefully remove the hot skillet from the oven. Add the 2 tablespoons of unsalted butter and swirl to coat the bottom and sides. Pour the batter into the hot skillet.

   ~1 min
7. 7

   Bake for 20-25 minutes, or until the Dutch baby is puffed up, golden brown, and set in the center.

   ~25 min
8. 8

   Remove from oven and immediately spoon the candied jalapenos and some of their syrup over the top. Let rest for 2 minutes before slicing and serving.

   ~3 min