Peaches & Cream Dutch Babies

Last week when I came across this recipe for German Pancakes, a million childhood memories came rushing back to me. When I was a kid, Peej used to make these all the time for us, especially after sleepovers, and I just loved them. However, we didn't call them German Pancakes, but Dutch Babies (so that's what I'm going to call them because I can). These Dutch Babies are like baked, thick crepes that are crisp on the outside, but slightly soft & chewy on in the inside. I wasn't quite sure what I was going to top them with, but we had some fresh peaches that we had bought at the farmer's market on the way to the beach yesterday, so I just immediately thought of making Peaches & Cream Dutch Babies. This was Mountain Man's first Dutch Baby, and he liked it a lot... look at him growing up soooo fast. Hah, anyway, I made the sugar & spice batter with a blender and poured it into cake pans and let them bake up until fluffy. I then topped them with powdered sugar, peaches, and fresh mascarpone-whipped cream. Obviously if you don't have peaches and cream, then you can always top it with just some maple syrup, fresh fruit, or even nutella. Mmmm I love nutella. Enjoy :)

Peaches & Cream Dutch Babies

For the Sugar & Spice Dutch Babies:

4 Eggs

1T Sugar

½t Salt

2/3C Flour, Sifted

½t Cinnamon

Pinch of Nutmeg

2/3C Milk

2T Soft Butter

For the Mascarpone Whipped Cream:

4oz Mascarpone Cheese

½C Confectioners’ Sugar

Pinch of Salt

½t Vanilla

¾C Heavy Whipping Cream  

Confectioners’ Sugar, For Dusting

Fresh Peaches, Cut into Pieces

Directions:

1. To Make the Dutch Babies: Preheat the oven to 400 degrees and butter two cake pans well. Put the eggs into a blender, cover and process at “stir” until a light yellow color appears. Push the “mix” button and remove the cover, and then add in the remaining ingredients, processing until smooth. Pour into the prepared pans and bake for 20 minutes and then reduce the heat to 350 degrees and bake for another 10 minutes. Once baked, slide onto hot plates. Serve the pancakes with a dusting of confectioners’ sugar and top it with the Mascarpone Whipped Cream and fresh peaches.

2. To Make the Mascarpone Whipped Cream: In a medium bowl, combine the mascarpone cheese, sugar, salt, and vanilla. Stir together until smooth, and then set aside. In a bowl of an electric mixer, beat the whipping cream until stiff peaks form (but don’t over beat). And then, fold in the whipped cream into the mascarpone mixture until light and fluffy.

*Check out Sweets for a Saturday for this recipe, as well as many others!!*