Peach Dutch Baby with Blueberry Compote

Name: Peach Dutch Baby with Blueberry Compote
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 15 ounce can of sliced peaches in heavy syrup; 3 eggs; 1/3 cup sugar; 2 tbsp butter (melted); 1 tsp Finely shredded lemon zest.; 1/2 tsp salt; 2/3 cup all-purpose flour; 2/3 cup milk; 1 tbsp butter; 1 1/2 cup fresh or frozen blueberries; 1 cast iron skillet; 1 powdered sugar for garnish

angela.walston @cook_3068921

This is basically a baked pancake. But the testure and flavor of a crepe. The peach, lemon & blueberry go very well together!

angela.walston @cook_3068921

This is basically a baked pancake. But the testure and flavor of a crepe. The peach, lemon & blueberry go very well together!

Saved

Ingredients

15 mins

6 servings

115 ounce can of sliced peaches in heavy syrup
3eggs
1/3 cupsugar
2 tbsp butter (melted)
1 tspFinely shredded lemon zest.
1/2 tspsalt
2/3 cupall-purpose flour
2/3 cupmilk
1 tbspbutter
1 1/2 cupfresh or frozen blueberries
1cast iron skillet
1powdered sugar for garnish

Saved

Steps

15 mins

1

Preheat oven to 325°. Drain canned peaches, reserving 1/4 cup of the liquid, set aside. For batter whisk eggs, sugar, melted butter, lemon zest and salt in a medium bowl. Whisk in flour then milk until smooth. Batter will be thin.
2

Heat a 10 inch cast iron skillet or an oven safe skillet over medium heat. Melt the 1 tablespoon of butter; pour in batter. Quickly arrange peaches on top of batter. Bake 25-30 minutes or until puffed and golden.
3

Meanwhile for the blueberry compote, cook reserved peach juice and blueberries in a medium saucepan over medium heat until berries begin to soften. You may add some sugar to your liking if you want your berry compote sweet.
4

To serve top with powdered sugar and your warm blueberry compote alongside.