Dutch Pancakes Stuffed with Cinnamon Apples and Gouda Cheese

Begin by making the pancake batter. Whisk the flour, salt and milk together thoroughly until no lumps remain.

Next, slowly pour the beaten eggs into the batter as you whisk. Continue until very smooth.

Finally, whisk in the melted butter until smooth. The batter will be runny.

Let the batter rest while you begin heating a 9″ skillet for the pancakes over medium-low heat, and prepare the apple filling.

To make the filling, melt the butter in a skillet over medium-low heat and cook the diced apples with the brown sugar, cinnamon and salt until tender and the sugar has caramelized. Turn off the heat.

When the skillet for the pancakes is hot, pour a small amount of vegetable oil in and move it around to coat before each new pancake is cooked. Pour about 1/3 cup of batter into the pan and move the pan around to distribute the batter evenly. When the edges start to firm up, use a long skinny spatula to lift the side of the pancake. Check to see if it has become golden brown on the bottom. When it has, use the spatula to carefully loosen the entire pancake from the pan, then flip quickly. Cook for an additional minute or so until the other side is also golden in color.

While the other side is cooking, lay a slice of cheese in middle of the pancake and spoon 1/6th of the apple filling on top of that. When it’s cooked, use the spatula and a spoon to roll the pancake into a log.

Keep filled and rolled pancakes on a baking tray in a warm oven (about 200°F) until the whole batch has been cooked. Serve with Dutch stroop or maple syrup!