"PEACH MELBA DUTCH BABY PANCAKE - I’ve partnered with @cascadianfarm & @thefeedfeed to make this ultra delicious peach and raspberry puffed pancake that is perfect for your next weekend brunch!
Select Cascadian Farm Frozen products are on sale for the month of September, including 8-32oz Frozen Fruit, 12-16oz Potatoes and 12oz Riced Vegetables & Blends. I stocked up on mine at @mothersmarkets in Santa Ana, CA!
Find my recipe for Peach Melba Dutch Babies on @thefeedfeed! ff.recipes/CascadianFarmFrz
The best part select Cascadian Farm Frozen products are on sale for the month of September, including 8-32oz Frozen Fruit, 12-16oz Potatoes and 12oz Riced Vegetables & Blends!
I love this recipe so much and I hope you do too!"
Peach Melba Dutch Babies
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Recipe Intro From zlexapexa
Back to school means everyone is looking for an easy weeknight dinner recipe. Let Cascadian Farm organic fruit and veggies give you a leg up on meal planning. All Cascadian Farm Frozen Potatoes, 16oz vegetables, Powered by Plants and Hearty Blends are on sale from 9/1 through 9/14 at Mother's Market in Costa Mesa, CA where @zlexapexa stocked up on essentials for this recipe.
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 3 Servings
Recipe Card
ingredients
For the Peaches
- 2 tablespoons Butter
- 1 (10 ounce) bag Cascadian Farm Organic Frozen Peaches
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Lemon Juice
- 1/2 tablespoon Honey
Method
Step 1
Sauté peaches in butter with vanilla on medium-low heat in a skillet for 15-20 minutes until peaches have softened. Remove from heat and add lemon juice and honey.
ingredients
For the Raspberry Coulis
- 1 (8 ounce) bag Cascadian Farm Organic Frozen Red Raspberries
- 1/4 cup Sugar
- 1 tablespoon Lemon Juice
For the Raspberry Coulis
Step 1
Over low heat, warm frozen raspberries and sugar until the sugar is dissolved and raspberries break down, about 15 minutes.
Step 2
In a food processor, pulse until blended. Strain through a fine mesh sieve, discarding solids. Add lemon juice and water, if needed, to reach desired consistency.
ingredients
For the Dutch Babies
- 4 large Eggs
- 2/3 cup All-purpose flour
- 2/3 cup Whole Milk
- 3 1/2 tablespoon Softened Butter, dividied
- 2 tablespoon Sugar
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
For the Dutch Babies
Step 1
Preheat oven to 425 degrees F. Place 3 (6”) oven-safe skillets in oven while it’s preheating.
Step 2
In a blender, add eggs, flour, milk, 2 tablespoons butter, sugar, vanilla and salt. Blend until completely smooth
Step 3
Let sit at room temp until the oven is fully heated. Divide remaining 1 ½ tablespoons butter into skillets (½ tablespoon in each skillet) and return to oven to melt.
Step 4
Remove from oven and swirl (or use a pastry brush) to coat sides of skillets with melted butter. Divide batter into skillets (about ⅔ cup per skillet) and return to oven.
Step 5
Bake for 15 minutes without opening the oven. Dutch babies will puff up and opening the oven could deflate them.
ingredients
For the Whipped Cream
- 1/2 cup Heavy Whipping Cream
- 1 1/2 ounce Sweet Aromatized White Wine
For the Whip Cream
Step 1
Beat together heavy cream and wine by hand or by hand mixture until soft peaks form.
Assembly
Step 1
Serve dutch babies with whipped cream, peaches and raspberry coulis all together. Enjoy!