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Peaches & Cream Dutch Baby
If you prefer a sweet breakfast to a savory one, then this PEACHES & CREAM DUTCHBABY is right up your alley. Or perhaps you prefer to eat your sweets after supper? Luckily for you, this dish doubles as a dessert!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Course:
Breakfast
Ingredients
Dutch baby
- 3 tbsp butter
- ½ cup flour
- 3 eggs room temp
- ½ cup whole milk room temp
- Generous pinch of salt
Caramelized Peaches
- 3 cups peaches peeled and sliced
- ⅓ cup brown sugar
- ¼ tsp salt
- 2 tbsp butter
- 2 tbsp heavy cream
Whipped Cream
- 1 cup chilled heavy cream
- 1 vanilla extract
- 1 tbsp granulated sugar
- powdered sugar for dusting
Instructions
- Start with room temperature ingredients. This is easily achieved by placing eggs from the fridge in a bowl of warm water and heating the milk on the stove or in the microwave very briefly.
- Heat oven to 425°F.
- Place the butter into a cold 10 inch cast iron pan or an 8x8 baking dish and place the pan with the butter into the oven while the oven is preheating.
- In a medium bowl, whisk by hand, the flour, eggs, milk, and salt. Whip the batter until the mixture is nice and frothy.
- Pour the batter in the center of the hot pan. The batter should sizzle in the butter. Close the oven and watch it rise! Bake for 15 minutes.
- While the Dutch baby is cooking, caramelize the peaches. Place peaches, brown sugar, salt and sugar in a medium-sized saucepan set over medium heat. Cook until sugar is dissolved about 7 minutes. Add heavy cream and saute for another 2 minutes until caramel is thickening and peaches are tender. Remove from heat.
- Whipped cream
- In a chilled bowl, using a stand mixer with a whisk attachment or in a chilled bowl using a hand mixer, whip chilled heavy cream and vanilla extract on medium speed for 1 minute. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form.
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