Secret Recipe Club: Peach Dutch Baby

My partner for this month's Secret Recipe Club was Amanda of Dancing Veggies.  Amanda's blog focuses on simple vegetarian recipes that are quick to prepare but full of flavor. I was immediately drawn to her peach Dutch baby recipe because I love Dutch babies but I haven't made them with fruit baked in.  This recipe is super easy -- just toss fruit with cinnamon, and whisk everything else together in a bowl.  Then pour it all into a sizzling hot cast iron skillet and bake until the Dutch baby puffs up beautifully.  As a necessary finishing touch, shower everything with a generous sifting of powdered sugar -- since there's no added sugar in the fruit or batter, this is where you'll get all your sweetness.  This makes for a very pretty and delicious breakfast or brunch dish.  Thank you, Amanda!

 

Peach Dutch Baby (adapted from Dancing Veggies, original recipe here)
Serves 2

2 T unsalted butter
1-1/2 to 2 cups frozen peaches, fully thawed
1/2 tsp ground cinnamon
2 eggs
1/2 cup milk
1/4 tsp salt
1/2 cup flour
Powdered sugar, for dusting

1. Preheat the oven to 400 degrees. Place a large cast-iron skillet (or another oven-safe dish) in the oven to heat up.
2. When the oven and skillet are hot, add the butter to the skillet, return to the oven, and let the butter melt.
3. Toss the peaches with the cinnamon and set aside.
4. Whisk the eggs briskly until foamy.  Add the milk and salt and whisk again until foamy.  Whisk in the flour until just blended.
5. Remove the skillet from the oven -- be very careful and use a pot holder!  Arrange the peaches in a single layer on the bottom of the skillet.  Pour the batter over and return to the oven.
6. Bake about 20 minutes, until the Dutch baby is puffed and golden.
7. Dust generously with powdered sugar and serve.

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