Dutch Baby

This Dutch Baby recipe was given to me by my great aunt, Pearl Bush Payne sometime during the 1960's, after I was married. She would make it for me on special occasions or when I came to stay with her for a few days during summer vacation from school. 
You can substitute canned or thawed frozen fruits for the fresh fruits called for - but it is not nearly as good. The pancake type batter folds itself up and cradles the fruit just like a blanket .... thus the name of "Dutch Baby". I believe the recipe to be one of her mother's, Ann Jeanette Demarest Bush (b. 10 Jan 1855) and was modified by Pearl Bush Payne to suit "modern" baking times and temperatures.

2 eggs (3 will make a more “eggy pancake”)
½ cup sifted flour
½ Tsp. salt
½ Cup milk
2 Tbsp. melted butter
1 Tbsp. lemon juice
1 ½ pints hulled strawberries
6/8 peeled, sliced peaches
Confectioner’s sugar
Sour cream
Heat oven to 450 degrees.
Beat eggs until blended.
Sift flour and salt together. Add to milk with eggs; beat smooth.
Stir in butter. Pour into greased 9 inch skillet with oven proof handle.
Bake for 20 minutes, Reduce heat to 350 degrees;
Prick shell, bake 10 minutes more; drizzle with the lemon juice.
Sprinkle with confectioner’s sugar, fill with fruit and top with sour cream.
–Lyda Mae Spear