A baked crepe sprinkled with peaches. Serve with butter, maple syrup and whipped cream for a sublime breakfast.
By Erica Kastner of Buttered Side Up.
Preparation:
Cook:
Level: Easy
Ingredients
- 4 Eggs
- ½ cups Whole milk or cream
- 1 teaspoon pure vanilla extract
- ¼ cups Flour (all purpose or white rice flour), up to double the quantity, if needed (optional)
- ½ teaspoon Salt
- ⅛ teaspoons Cinnamon or more to taste
- 2 tablespoons Melted butter, plus extra for the pan
- 2 Ripe peaches
- Butter, maple syrup and whipped cream, for serving (optional but highly recommended)
Preparation
Preheat the oven to 425ºF (218ºC). Butter the bottom and sides of a 12-inch cast iron skillet or 13×9-inch glass dish.
Mix or whisk eggs, milk or cream and vanilla until smooth. Add flour, salt and cinnamon and mix. Add the butter and mix.
Slice the peaches. Mix the dough once more. Pour into the mold and arrange the peach slices on top.
Bake in preheated oven for 15 minutes. Lower oven temperature to 325ºF (163ºC) and bake for an additional 5 to 10 minutes, or until golden brown.
Remove from the oven and serve immediately with plenty of butter, a drizzle of maple syrup or honey (or a pinch of powdered sugar) and a dollop of whipped cream.
Recipe adapted from my Blueberry Dutch Baby recipe, which was adapted from Always With Butter.
