Good morning Sunshine! There are peaches in a bowl on the counter and eggs in the fridge, so I’m taking a few minutes to pop this Dutch Baby into the oven. I love watching it puff up as it cooks– pretty magical! And the resulting crispy edges and custardy center with the sweet peaches make these the best kind of breakfast treat.
Add a mug of tea and some sunshine coming in the window. Just fine.
PEACH DUTCH BABY
2 tab. butter
2 large eggs
1/2 cup flour
1/2 cup milk
3 tab. sugar
1 tsp. vanilla
1/8 tsp. salt
1 large ripe peach, sliced thin*
powdered sugar for dusting the top
Melt the butter in a cup in the microwave. Spray a 9″ pie pan (0r tart pan) with cooking spray and then drizzle the melted butter over the the cooking spray in the pan.
Whisk together the eggs, flour, milk, sugar, vanilla and salt. Carefully drizzle this batter over the butter, trying to keep it from mixing with the butter. Then lay the peaches over the top and pop it into a 400 degree oven for 15 to 20 minutes until the edges are puffed and brown and the center is custardy and cooked through.
Dust the top with powdered sugar shaken through a sieve and eat it while it’s hot! (I have a plateful on the table next to me right now while I’m typing this off to you!)
*In January, I would settle for canned peaches.