Instructions

1. Preheat oven to 400˚.
2. Combine eggs, milk, almond meal, flour, salt, and maple syrup in a blender. Pulse until combined.
3. On the stop top, melt 1 tablespoon butter in a 8″ or 10″ cast iron (well seasoned) skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
4. While dutch baby cooks, zest one orange into a small pot (1-2 tablespoons of zest is perfect). Peel oranges, remove any extra membrane and remove pith, and pull into slices. Place in with zest and add honey, cinnamon, and salt. Bring to a boil and reduce to a simmer. Let simmer until oranges have broken apart and mixture begins to thicken, 15-20 minutes. Taste and add more honey or cinnamon as needed.
5. Once dutch baby is ready, smear orange compote on top and serve with a quick pour of heavy cream (optional).