Pie for breakfast? Why not! try this pie-looking pancake filled with fresh fruit and topped with sweetened cream cheese, breakfast have never been so delicious. Can be server as breakfast or dessert.
Preparation time: 10 minutes
Total time: 30 minutes
Ingredients
2 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
3 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 medium peaches, peeled, sliced
1 cup blueberries
Directions
1. Preheat the 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 wire whisk until well blended; pour into pie plate. Place on lowest oven rack.
2. Bake for 18 minutes. Reduce oven temperature to 350°F. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended.
3. Fill the pancake with fruit; top with the cream cheese mixture. Serve immediately.
[original recipe: kraft.com]
