Embrace the sweetness of summer with a fresh Peach Dutch Baby. Looking for a way to use up those ripe summer peaches? Pastry chef Karen Souillet provides this impressive dish, and it’s all you need for a delicious and effortless dessert. Fresh peaches bursting with flavour nestled in a puffed pancake make a delightful breakfast or brunch.
Peach Dutch Baby
Serves 2 people
Ingredients:
4 large Eggs
½ cup 5% Cream
1 tsp Vanilla extract
½ tsp Almond extract (optional)
1/4 cup All purpose flour
½ tsp Salt
1/8 tsp Cinnamon
2 tbsp Melted butter
Extra butter for pan
2 Ripe peaches (sliced)
Garnishes:
Butter, maple syrup, icing sugar and whip cream for serving
Method:
- Preheat the oven to 425˚F.
- Butter the bottom and sides of 1 12″ cast iron pan OR 2 6″ pans.
- Whisk eggs, cream, vanilla, and almond extract until smooth.
- Whisk together flour, salt, and cinnamon and then add to wet mixture. Add butter and mix in.
- Pour into the pan and arrange peach slices on top.
- Bake in a preheated oven for 15 minutes. Lower oven temperature to 325˚F and cook for another 5 to 10 minutes or until golden.
- Remove from the oven and serve immediately with the desired garnishes.
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