DUTCH BABY PANCAKES

Dutch Baby Pancakes image

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.

Provided by My Food and Family

Categories Pancakes

Time 38m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

2 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
3 Eggland's Best® Eggs
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

Steps:

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.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g