|Peaches & Cream Dutch Babies|
For the Sugar & Spice Dutch Babies:
2/3C Flour, Sifted
Pinch of Nutmeg
2T Soft Butter
For the Mascarpone Whipped Cream:
4oz Mascarpone Cheese
½C Confectioners’ Sugar
Pinch of Salt
¾C Heavy Whipping Cream
Confectioners’ Sugar, For Dusting
Fresh Peaches, Cut into Pieces
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.
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