1/2 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/4 cup butter, melted, divided use
2 3/4 cups peeled and sliced peaches
1 teaspoon ground cinnamon
2 tablespoons packed brown sugar
1 tablespoon lemon juice
powdered sugar, as needed
1/4 cup heavy cream, whipped to soft peaks
1 teaspoon lemon zest
Preparation
Preheat oven to 450 degrees F.
Sift the flour and salt together into a small bowl. Make a well in the center of the dry ingredients.
Put the eggs in a blender and blend at low speed. Add the flour mixture and the milk alternately, in thirds. Scrape down the sides of the blender and continue to blend until smooth. Blend in 2 tablespoons of the melted butter.
Pour the batter into a nonstick skillet, a well-greased 10-inch cast-iron skillet, or ovenproof sauté pan. Bake for 20 minutes without opening the oven door. Reduce the heat to 350 degrees F and bake 10 minutes longer.
While the Dutch Baby is baking, prepare the spiced fruit. Heat the remaining 2 tablespoons melted butter in a medium sauté pan over high heat. Add the peaches,cinnamon and brown sugar. Continue to cook until the peaches are browned, 5 to 6 minutes.
Remove the Dutch baby from the oven. Drizzle with the lemon juice and sprinkle with the powdered sugar. Fill the center of the Dutch Baby with the hot fruit mixture. Top with the whipped cream and lemon zest. Serve at once.
