Note: This was really good and easy!! I made homemade peach pie filling from peaches I had frozen from the peach guy and used the recipe in the Ball Blue Book. It was pretty delicious. I didn't have an oven proof skillet, so I just put it into a room temperature 9x13 pan and it worked out just fine. We had it as dessert to try it out, but I do think it would be really good as a breakfast.
1/3 c. butter
1 c. all-purpose flour
4 eggs
1 c. milk
dash salt
1 can (21 oz) apple or peach pie filling
toasted walnuts (optional)
Place butter in a 10in oven proof skillet. Place in a 425degree oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leave 1 tbsp melted butter in the skillet. Stir the remaining butter into the batter.
Pour batter into hot skillet. Bake for 15 to 20 mins. or until edges are golden brown.
Meanwhile, in a small saucepan, warm the pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.
1/3 c. butter
1 c. all-purpose flour
4 eggs
1 c. milk
dash salt
1 can (21 oz) apple or peach pie filling
toasted walnuts (optional)
Place butter in a 10in oven proof skillet. Place in a 425degree oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leave 1 tbsp melted butter in the skillet. Stir the remaining butter into the batter.
Pour batter into hot skillet. Bake for 15 to 20 mins. or until edges are golden brown.
Meanwhile, in a small saucepan, warm the pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.
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