fruit soufflé pancake

[Guest guest]

fruit soufflé pancake

 

Prep Time | 15 min.

Cook Time | 35 min.

Level of Difficulty | Easy

 

Although cherries are traditionally used for this French dessert,

autumn pears are a delicious change.

 

 

Ingredients

 

 

 

3/4 cup(s) all-purpose flour

1/2 cup(s) sugar

1 cup(s) fat-free half-and-half cream

1 cup(s) fat-free egg substitute

2 large egg(s), lightly beaten

2 tsp vanilla extract

1/2 tsp table salt

2 tbsp unsalted butter, melted and cooled

2 tbsp unsweetened applesauce

3 medium pear(s), ripe, thinly sliced (about 1 pound)

 

 

 

Instructions

 

 

 

Preheat oven to 375°F.

 

 

In the bowl of a food processor, combine flour and sugar. In a medium

bowl, whisk together half-and-half, egg substitute, eggs, vanilla,

salt, butter and applesauce. With food processor on, slowly pour in

half-and-half mixture and process until well combined.

 

 

Pour mixture into a 10-inch ovenproof skillet; scatter pears over egg

mixture and bake until puffed and golden, about 35 minutes. Cut into

10 pieces and serve hot or at room temperature.