Bake large popover-like Dutch Baby Pancakes in a pie plate and fill with fresh fruit. Top Dutch Baby Pancakes with sweetened cream cheese and serve.
What You Need
Original recipe yields 8 servings
2 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
3 egg s
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup JET-PUFFED Marshmallow Creme
1 cup sliced strawberries
2 fresh peaches, peeled, sliced
1 cup blueberries
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Let's Make It
Heat oven to 450°F.
Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with whisk until blended; pour into pie plate. Place on lowest oven rack.
Bake 18 min. Reduce oven temperature to 350°F. Bake an additional 10 min. or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with mixer until blended.
Fill pancake with fruit; top with cream cheese mixture.
This easy-to-prepare rich pancake is the perfect recipe to serve at your next brunch.
Toss fruit with 1 Tbsp. Kirsch (cherry brandy). Let stand 30 min. before spooning over the hot pancake.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.